Angel food cake boxed mix and the ingredients needed to made according to directions

Glaze/Filling:

2 cups apricot pulp (1 large can pureed in blender and sieved)

One 3-oz. pkg. orange Jell-O

3 tablespoons sugar

Make angel food cake as per directions. Cool. Split cake in half horizontally. Refrigerate. Heat apricot pulp; add Jell-O and sugar and cook until clear. Cool slightly.

Use some for filling between layers and then “frost” the cake, pouring the liquid lightly like a glaze; cool a bit, and repeat until all the apricot mixture is used up. Chill.

This takes a little while but is well worth the effort. The original recipe calls for an orange or lemon chiffon mix, but I don’t think you can get them anymore.

Arlene Bender, Martin, ND

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