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APRICOT ANGELFOOD DESSERT

1 lg. angle food cake, cut in half
46 oz. can apricot nectar
1 1/4 cup sugar
1/2 tsp. almond extract
Pinch of salt
7 heaping tbsp. cornstarch

whipped cream
shredded coconut

Cut each half of angel food cake in pieces the size of a half
dollar. Keep in two piles. Mix sugar, salt and cornstarch. Add
slowly to the apricot nectar. Cook until thick, stirring often.
Cool. Stir in almond extract.

Place half of the cake in a 9x12 inch 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.

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