Apricot Cake
Need a gluten free and lacto ovo vegetarian side dish? Apricot Cake could be an outstanding recipe to try. This recipe serves 10 and costs 66 cents per serving. One portion of this dish contains approximately 1g of protein, 1g of fat, and a total of 250 calories. This recipe is liked by 9 foodies and cooks. It is brought to you by Copy Kat. If you have nonfat cool whip, corn starch, lemon juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 20 minutes. With a spoonacular score of 22%, this dish is rather bad. Similar recipes include Apricot Coffee Cake, Apricot Cream Cake, and Apricot Cranberry Cake.
Servings: 10
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
46 ounce can Apricot Nectar
1/2 cup Corn Starch
1/2 cup Lemon Juice
1 container of Cool Whip
1 1/2 cups Sugar
Equipment:
baking pan
Cooking instruction summary:
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.Yield: 24 servings
Step by step:
1. 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.
2. Pour sauce over cake and refrigerate overnight. Top with Cool Whip before serving, or serve Cool Whip on the side.
Nutrition Information:
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