Marie'S Gala Rainbow Cake - cooking recipe

Ingredients

angel food cake
2 c. heavy cream
1/4 c. confectioners sugar
20 oz. can crushed pineapple, drained well
1 (No. 303) can apricot halves, drained and mashed
1/4 c. thick raspberry jam
chopped nuts

Preparation

Split an angel food cake into 4 layers.
Whip cream with confectioners sugar until stiff.
Combine pineapple with 1/2 cup whipped cream.
Combine mashed apricots with 1/2 cup whipped cream.
Combine jam with 1/2 cup whipped cream.
Spread one filling on each layer.
Use the rest of the whipped cream to frost the cake.
Decorate with chopped nuts, if desired.
Refrigerate 12 hours before serving.