Apricot Cake
Recipe comes from Sue A. Mertens Minick from Hazelwood, MO. She actually found this site on the internet! And yes, she is family 
46 oz. can Apricot Nectar
1 1/2 C. Sugar
1/2 C. Corn Starch
1/2 C. Lemon Juice
Prepared Angle Food Cake
1 container of Cool Whip
1 1/2 C. Sugar
1/2 C. Corn Starch
1/2 C. Lemon Juice
Prepared Angle Food Cake
1 container of Cool Whip
Cook until thickened Apricot Nectar, sugar, and corn starch. Allow to cool, and add lemon juice. Break an angel food cake into pieces and put in a 9 x 13 inch pan. Pour sauce over cake and refrigerate overnight. Top with Cool Whip before serving, or serve Cool Whip on the side.
 |
(No Ratings Yet)
Loading ...
Loading ...
CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like the restaurant originals that you would normally go out to try. 