Dianne in Wisconsin asked for the other small cake recipes I mentioned in a earlier newsletter, so will divide them up into two parts, in case Nancy doesn't have enough room for all of them at one time. These are all TNT recipes that we've been enjoying for many years, and hope you
will too.

Apricot Gooey Cake

Cook 18 large dried apricot halves in water to cover, until tender.

Drain and mash; set aside.
1-2/3 cups flour
1/2 tsp. baking powder
1/2 tsp. soda
1/4 tsp. salt
1 cup sugar
1/3 cup shortening
1 egg
1/2 tsp. vanilla
1/4 tsp. lemon extract
3/4 cup water

Cream together the sugar and shortening. Add egg and extracts; mix in well. Combine dry ingredients and add alternately to the creamed mixed with the water, blending well after each addition. Blend in 2 tbsp. of mashed apricots thoroughly. Turn batter into 9 inch square pan, that has been well greased and floured on the bottom. Bake at 350º for 35 minutes, or until toothpick inserted comes out clean. Cool; frost with Apricot Coconut Topping.

Apricot Coconut Topping:
Combine 2 tbsp. butter, 1/4 cup packed brown sugar and the remaining mashed apricots in saucepan. Cook, over medium heat, 3 minutes, stirring constantly. Remove from heat. Add 1/2 cup flaked coconut. Spread over cake while topping is warm.
Judy (in Alaska)

http://www.nancyskitchen