1 lg. can apricot nectar
7 tbsp. tapioca
1 lg. angel food cake
1 c. sugar
9 oz. Cool Whip

Cut cake in 1 inch pieces and put in 9 x 13 inch pan. Bring sugar, apricot nectar and tapioca to a boil and cook until tapioca is clear. Cool slightly. Pour mixture over cake pieces. When cool, cover with Cool Whip. Serves 12.