| Method:
Combine sugar, butter and nuts; spread evenly into
two hotel pans (12x20x2-inch).
Arrange apricot halves, skin side down, over butter/nut
mixture.
Prepare gingerbread cake mix according to package directions.
Pour batter over apricots.
Bake at 350°F for about 40 minutes, until toothpick
inserted in center comes out clean.
Remove from oven.
Cool 10 minutes. Loosen edges and invert cake.
Cut into squares. Serve warm or at room temperature. |
