Mandarin Angel Cake
|Sugar||1⁄4 Cup (4 tbs)|
|Unsweetened orange juice||1⁄2 Cup (8 tbs)|
|Unsweetened apricot nectar||1⁄4 Cup (4 tbs)|
|Canned unsweetened mandarin oranges||11 Ounce|
|Angel food cake||1|
|Frozen whipped topping||1 Cup (16 tbs)|
Combine sugar and cornstarch in a saucepan.
Add orange juice and apricot nectar, stirring until smooth.
Cook over medium heat, stirring constantly, 5 minutes or until thickened.
Remove from heat; stir in oranges, reserving 1/4 cup oranges for garnish.
Slice Angel Cake in half horizontally, using a long serrated knife.
Place one layer on a cake plate; spoon chilled orange mixture over layer.
Top with second cake layer.
Spread whipped topping over top of cake; garnish with reserved orange sections.