I made an unusual Jello cake last week for my g/f's birthday. Rummaged
through the cupboards and came up with this idea.


Carmelized Apricot Jello Bundt Cake


For the glaze topping:
----

3/4 cup brown sugar
1 stick Butter
1/2 tsp. cinnamon (1 tsp. would be better)
chopped nuts would be nice
1/2 pkg re- hydrated apricots, cut into halves
---

For the cake batter:

1 box Buttery Yellow Cake Mix
3 Eggs
1 stick Butter (i used 1/2 cup tub margarine, since the topping was so
rich)
1 pkg dried apricots, quartered & re- hydrated
1 1/3 cups water
---

For the Jello:

1 box Apricot flavored Jello brand gelatin
(i used a small box)
-----

Preheat oven to 350 degrees F. Melt stick of butter in small saucepan,
and then stir in brown sugar. Sprinkle with cinnamon.

Grease and flour Bundt cake pan. Place apricot halves along the bottom,
then brown sugar glaze.

Next, Add quartered apricot halves to the cake mix batter. (you can use
the left over liquid in your jello). Mix well.

Pour cake batter into bundt cake pan. Bake at 350 degrees until done,
50 mins. or so. Let cake cool for 15 min.

While cake is cooling off, boil water for the apricot jello. (i used a
pyrex cup, and was able to add to the lefover apricot water). Let jello
dissove for 3 min. in the hot water, then add a cup of cold water, and
stir well. Next, poke several holes with the end of a wooden spoon
handle into the bottom of your bundt cake. Pour apricot jello over the
holes. (a small funnel might help you to be more precise).
Refrigerate bundt cake for at least 2 hours, with a serving plate
upside- down over top, then wiggle around it to loosen welll with a cake
knife. Flip cake over and hope for the best!!! The cake only stuck in
one spot. The apricots stuck more.

This cake did turn out just lovely, though! My g/f has one of those
pressurized whip cream dispensers, so we had real whipped cream. It was
very pretty on her glass cake stand, glistening, and very moist.

It must be kept in the refrigerator.

I'd appreciate any suggestions on improving my impromptu cake recipe..
i'm thinking less water in the Jello might be helpful.

Using Apricot brandy is another idea..
Some kind of nuts, pecans & ... hazelnuts? Hmm, what else??

~judy )

I wonder if the one who wanted the Jello cake recipe ever found the one
they wanted . Thought maybe this one could be the one. We used a lot of
dry jello in salads, coolies and cakes, a few years back. Hope if not
you will enjoy this one some time. It's very pretty.

Jello Cake

1 Pkg. ( two layer ) yellow cake mix
1 Pkg. ( 4- serving size ) Lime flavored gelatin
1 Pkg. ( 4 - serving size ) Lemon flavored gelatin
2 Tubs ( 8 oz. ea. ) Cool Whipped Topping, thawed

Preheat oven to 350 - degrees.
Prepare cake as directed on package. Divide batter between two bowls.
Add Lime gelatin to one bowl and lemon gelatin to the other bowl. Mix
well and pour into separate greased and floured 9 - inch round pans.
Bake 28 to 30 minutes or toothpick inserted in center comes out clean.
Cool fifteen minutes and turn out of pans. Cool on rack.
Place Lime cake layer on serving plate, spread with 1/2 tub of Cool
Whip. Top with Lemon cake layer. Frost the cake with the remaining cool
Whip. Refrigerate at least one hour before serving. Makes 12 -
servings Decorated with pastel Jelly beans, makes a pretty cake. .

On Sat, 22 Nov 2003 14:45:13 -0800 (PST), (Judy)
wrote:

>
>
>I made an unusual Jello cake last week for my g/f's birthday. Rummaged
>through the cupboards and came up with this idea.
>
>
>Carmelized Apricot Jello Bundt Cake
>
>
>For the glaze topping:
>----
>
>3/4 cup brown sugar
>1 stick Butter
>1/2 tsp. cinnamon (1 tsp. would be better)
>chopped nuts would be nice
>1/2 pkg re- hydrated apricots, cut into halves
>---
>
>For the cake batter:
>
>1 box Buttery Yellow Cake Mix
>3 Eggs
>1 stick Butter (i used 1/2 cup tub margarine, since the topping was so
>rich)
>1 pkg dried apricots, quartered & re- hydrated
>1 1/3 cups water
>---
>
>For the Jello:
>
>1 box Apricot flavored Jello brand gelatin
>(i used a small box)
>-----
>
>Preheat oven to 350 degrees F. Melt stick of butter in small saucepan,
>and then stir in brown sugar. Sprinkle with cinnamon.
>
>Grease and flour Bundt cake pan. Place apricot halves along the bottom,
>then brown sugar glaze.
>
>Next, Add quartered apricot halves to the cake mix batter. (you can use
>the left over liquid in your jello). Mix well.
>
>Pour cake batter into bundt cake pan. Bake at 350 degrees until done,
>50 mins. or so. Let cake cool for 15 min.
>
>While cake is cooling off, boil water for the apricot jello. (i used a
>pyrex cup, and was able to add to the lefover apricot water). Let jello
>dissove for 3 min. in the hot water, then add a cup of cold water, and
>stir well. Next, poke several holes with the end of a wooden spoon
>handle into the bottom of your bundt cake. Pour apricot jello over the
>holes. (a small funnel might help you to be more precise).
>Refrigerate bundt cake for at least 2 hours, with a serving plate
>upside- down over top, then wiggle around it to loosen welll with a cake
>knife. Flip cake over and hope for the best!!! The cake only stuck in
>one spot. The apricots stuck more.
>
>This cake did turn out just lovely, though! My g/f has one of those
>pressurized whip cream dispensers, so we had real whipped cream. It was
>very pretty on her glass cake stand, glistening, and very moist.
>
>It must be kept in the refrigerator.
>
>I'd appreciate any suggestions on improving my impromptu cake recipe..
>i'm thinking less water in the Jello might be helpful.
>
>Using Apricot brandy is another idea..
>Some kind of nuts, pecans & ... hazelnuts? Hmm, what else??
>
>~judy )
>
>
>
>
>