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Nutrition Facts
Serving Size 65 g
(Approx. 12 Servings)
Amount Per Serving
Calories 190 Calories From Fat 5
% Daily Value*
Total Fat 0.5 g 1%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 190 mg 8%
Total Carbohydrate 42 g 14%
Dietary Fiber 1 g 4%
Sugars 33 g
Protein 4 g
Vitamin A 15% Iron 2%
Vitamin C 0% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Apricot Lemon Angel Food Cake
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
12  People


Recipe makes 12 Servings

1 cup(s) H-E-B Dried Apricots, chopped
16 Oz H-E-B Baker's Scoop Angel Food Cake Mix
6 Oz H-E-B Blended Lemon Yogurt
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Heat oven to 375°F.
Set 2 part, ungreased, tube cake pan aside.
Place apricots in microwave safe bowl, add 1/2 cup water, cover with plastic wrap and microwave on high power for 2 minutes. Allow to set 10 minutes, drain and cool.
Prepare angel food cake mix according to package directions. Gently stir apricots into batter. Pour into tube pan.
Bake 35 minutes. Cool according to package directions.
Remove from tube pan by running knife between cake and sides of pan. Lift cake up out of outer pan and use knife to release it from central cylinder and bottom of tube pan insert. Invert cake on cutting board and then turn right-side up on cake platter.
Frost top of apricot cake with lemon yogurt and serve.



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