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Apricot-mallow-topped Cake
Created by admin, Tuesday, 01 May 2007
Description
12-16 servingsIngredients
crisco white cake (baked in 13 x 9 x 2-inch pan)
1 jar (12 ounces) smucker's apricot preserves
1 tablespoon lemon juice
1 can (3-1/2 ounces) flaked coconut (1-1/3 cups)
2 cups miniature marshmallows
1 jar (12 ounces) smucker's apricot preserves
1 tablespoon lemon juice
1 can (3-1/2 ounces) flaked coconut (1-1/3 cups)
2 cups miniature marshmallows
Methods/steps
Prepare and bake cake as directed in a 13 x 9 x 2-inch baking pan. While cake is baking, combine the preserves, lemon juice, coconut, and marshmallows in a bowl. Carefully spread the marshmallow mixture evenly over top of hot cake. Broil 3 to 4 inches from heat about 1 minute or until the marshmallows are lightly browned. Cool before serving.
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