Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lg Angel food cake -- cut in half
46 oz Apricot nectar
1 1/4 c Sugar
1/2 ts Almond extract
1 pn Salt
7 tb Corn starch -- heaping
Then cut each half in pieces the size of a half dollar. Keep in two
piles.
Mix sugar, salt, and corn starch. Add slowly to the apricot nectar.
Cook until thick. Cool! Place half of the cake in a 9x12" pan. Pour
half of the sauce over cake. Place other half of cake over first part
and pour rest of the sauce over cake. Smooth. Refrigerate. Frost with
whipped cream and sprinkle with coconut before serving.
