Quick Apricot Dessert Cake - cooking recipe

Ingredients

1 (46 oz.) can apricot nectar
1 1/2 c. sugar
1/2 c. cornstarch

Preparation

Mix together and cook until thick and clear.
Add 1/2 teaspoon almond flavoring.
Break an angel food cake apart in a 9 x 12-inch pan.
Pour hot mixture over cake.
Cool.
Cover with Cool Whip. Sprinkle with ground pecans or slivered almonds.
Chill.
Cut in squares.