The recipe Apricot Cake - canned version
Apricot Cake - canned version recipe is a Dessert meal that takes 60 minutes to make. If you enjoy for Dessert, you will like Apricot Cake - canned version!
Apricot Cake - canned version
- What Course Is Apricot Cake - canned version?
- How Long Does Apricot Cake - canned version Recipe Take To Prepare?
- How Long Does Apricot Cake - canned version Recipe Take To Cook?
- How Many Servings Does Apricot Cake - canned version Recipe Make?
- What Are The Ingredients For Apricot Cake - canned version Recipe?
- How Do I Make Apricot Cake - canned version?
- What's The Nutritional Info For Apricot Cake - canned version?
- What Type Of Cuisine Is Apricot Cake - canned version?
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Super easy! - from Mrs. Fred Valentich, given to me by Winnie Pandol. They make this in the office from time to time. Yummy! Mrs. Valentich says " This is not my original recipe but it's one of those that gets handed around over the bridge table, across the fence or over a 10 o'clock cup of coffee. But it's so delicious. My family loves it. And it's so easy to make." And we love it too! - Beware, this *is* the type to make you lose control, so only make this when you know it is going to get eaten and have no leftovers! What Course Is Apricot Cake - canned version?Apricot Cake - canned version is for Dessert. How Long Does Apricot Cake - canned version Recipe Take To Prepare?Apricot Cake - canned version takes 10 minutes to prepare. How Long Does Apricot Cake - canned version Recipe Take To Cook?Apricot Cake - canned version takes 60 minutes to cook. How Many Servings Does Apricot Cake - canned version Recipe Make?Apricot Cake - canned version makes 24 servings. What Are The Ingredients For Apricot Cake - canned version Recipe?The ingredients for Apricot Cake - canned version are: 2 cans (27-27 oz each) apricots (2 1/2 size)1 cup chopped walnuts 1 cup coconut 1 yellow cake mix, unprepared 1 stick of butter How Do I Make Apricot Cake - canned version?Here is how you make Apricot Cake - canned version: Use a large oblong cake pan (11x17). Pour the apricots, juice and all, in the bottom of the pan.Mix the chopped walnuts and coconut with the dry cake mix. Sprinkle over the apricots and dot with 1 cube of butter. Bake for one hour in 325-350 degree oven.Cool, cut into squares, top with whipped cream if desired.Mrs. Valentich says that the cake may look a little strange when it's removed from the oven. She said that one of her friends, a bride, threw it away when she baked it the first time, thinking it was a flop!Number of Servings: 24Recipe submitted by SparkPeople user SHANIHIB.What's The Nutritional Info For Apricot Cake - canned version?The nutritional information for Apricot Cake - canned version is:
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