Apricot Gooey Cake

Categories: Cakes - Frosting - Icing

Ingredients

• 1/2 cup dried apricots
• 1 1/2 cups water
• Cake:
• 1 3/4 cups all-purpose or unbleached flour
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 cup sugar
• 1/3 cup margarine or butter, softened
• 1/2 tsp. vanilla
• 1/4 tsp. lemon extract
• 1 egg
• 2/3 cup water
• Frosting:
• 1/4 cup firmly packed brown sugar
• 2 Tbsp. margarine or butter
• reserved pureed apricots
• 1/2 cup coconut

Directions

1. In small saucepan, combine apricots and 1 1/2 cups water. Cook over medium heat 15 to 20 minutes or until apricots are tender, stirring occasionally. Drain. puree apricots. Set aside.

2. Heat oven to 350 degrees. Grease and flour 9-inch square pan. Lightly spoon flour into measuring cup, level off. In small bowl, combine flour, baking powder, baking soda, and salt.

3. In large bowl, beat sugar and 1/3 cup margarine until light and fluffy. Add vanilla, lemon extract and egg; beat well. Alternately add dry ingredients and 2/3 cup water to sugar mixture, beating well after each addition. Stir in 2 Tbsp. of pureed apricots. Pour batter into greased and floured pan. Bake

4. at 350 degrees for 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool slightly.

5. In small saucepan, combine brown sugar, 2 Tbsp. margarine and remaining pureed apricots. Bring to a boil over medium heat; boil 1 minutes, stirring constantly. Remove from heat; stir in coconut. Immediately spread over warm cake. Cool completely.

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