1 (18.25 ounce) package orange cake mix
1 (3 ounce) package instant chocolate pudding mix
1 (3 ounce) package instant vanilla pudding mix
2 eggs
1/2 cup vegetable oil
1 cup chopped walnuts
1 cup chopped pecans
1 cup chopped dried apricots
2 teaspoons lemon juice
1 (9 ounce) can frozen orange juice concentrate, thawed
1 (16 ounce) container frozen whipped topping, thawed
1 (3 ounce) package instant vanilla pudding mix
2 1/2 cups water
1 cup orange juice
1 cup confectioners' sugar
2 tablespoons lemon juice
1 teaspoon orange zest
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 13x9-inch pans.
To Make the Glaze: In a medium bowl, mix cake mix, pudding mix, and vanilla pudding mix. Stir in eggs, oil, and nuts. Mix until smooth. Pour mixture into prepared pans.
Bake in preheated oven for 60 minutes, or until a toothpick inserted in center comes out clean. Cool cake completely in pan. Trim cake and cut into 1-inch squares. Cut into 1-inch squares. Cover and refrigerate at least 4 hours.
To Make the Frosting: Beat cream cheese, softened butter, sugar, lemon juice and orange zest in large bowl until smooth. Beat the egg white into butter mixture until stiff, then fold into cream cheese mixture. Chill on waxed paper for 2 hours.