Grammy’s Lemon Jell-O Cake

Ingredients:

• 1 box Duncan Hines (or another brand) lemon cake mix
• 1 box lemon Jell-O (not pudding mix)
• ¾ cup apricot nectar
• ¾ cup Wesson oil
• 4 eggs
• 
  Glaze:
• 2 cups confectioner's sugar
• 1 orange peel grated
• 1 cup shredded coconut
• 3 to 4 tablespoon apricot nectar
• Or pecan praline liqueur (this is optional)

Preparation:

In a mixing bowl, combine flour, sugar, salt, and dissolved yeast. In a saucepan, heat butter, orange rind, and milk. Make sure the mixture is warm, not hot; heat kills yeast! Add to dry mixture. Mix on slow and add eggs (one at a time). When mixed, form it into a bowl and throw it onto a floured board. Knead for 5-7 minutes. Let rest for 10 minutes. Roll out onto large oblong. Melt 4 tbsp. butter, pour on the dough, and spread with nut filling. Fold in half and form into a rectangle with your hand's pinch edges. Let rise for 3 hours. Bake at 350 degrees for 30-40 minutes until brown all over. Frost and decorate with cherries and nuts.

For frosting: 
Mix cream, butter, and sugar and beat in cream and vanilla. Gradually add the remaining sugar and add more cream until it comes like frosting.

For nut filling:
Grind cherries (without liquid). Add pecans and mix with melted butter and sugar. Add more orange rind if you like.