Recipe comes from Sue A. Mertens Minick from Hazelwood, MO. She actually found this site on the internet! And yes, she is family 
Yield: 24 servings.
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
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.
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