1 box Duncan Hines Angel Food Cake Mix
1 (46 oz.) can apricot nectar
1 1/2 c. sugar
2 tbsp. lemon juice
8 tbsp. cornstarch

Bake cake as directed. Cool. Break into bite size pieces. Mix sugar and cornstarch - add juice. Cook until clear and thickened.

Very lightly butter a 9x13 inch pan. Place half the cake pieces on bottom of pan. Pour half of the cooked mixture over pieces. Repeat with second layer. Cool. Cover top with 1/2 pint of heavy cream whipped. Place in refrigerator to thoroughly set (overnight if possible).