Combine nectar, sugar, and cornstarch; cook until shiny and thick. Cool, pour over cake chunks that have been place evenly in oblong cake pan (9x13 inch) till firm and cold. Serve in wedges topped with topping centered with apricot half. Serves 12-15
By Robin from Washington, IA
Hi Robin, what is a large can of Apricot Nectar?
For 17 tablespoons of cornstarch, I'd guess at the very least, a 46oz. can. Anything less, and the pudding would seize, I'd think. This sounds delicious and we like anything with Angelfood Cake.
Thank you for a great-sounding recipe.
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