The recipe comes from Sue A. Mertens Minick from Hazelwood, MO. She actually found this site on the internet! And yes, she is family 🙂
Apricot Cake
This recipe uses a prepared angel food cake and apricot nectar.
Print Pin RatePrep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 24
Calories: 147kcal
Ingredients
- 46 ounce Apricot Nectar
- 1 1/2 cups sugar
- 1/2 cup cornstarch
- 1/2 cup Lemon Juice
- 1 Angel Food Cake
- 12 ounces Coo whip
Instructions
- Cook until thickened Apricot Nectar, sugar, and cornstarch. 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.
Nutrition
Calories: 147kcal | Carbohydrates: 34g | Protein: 1g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 2mg | Sodium: 84mg | Potassium: 101mg | Fiber: 0g | Sugar: 26g | Vitamin A: 14.8% | Vitamin C: 2.8% | Calcium: 3.1% | Iron: 1.4%
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Liz says
This looks really good!