For this recipe we used Jones Pure Cane Sugar Soda, including Green Apple, Berry Lemonade, Blue Bubble Gum and Cream Soda paired with lemon, red raspberry, orange, lime and Sicilian orange-flavored sherbet. Get creative with your own colorful sherbet float flavor combinations!
Kat is presented with a book deal that asks her to dredge up terrible memories. Del wants to say goodbye to the past, while Alice yearns to return there.
Heat oven to 350° F. Lightly grease and flour two 9 or 8-inch round cake pans. In large bowl, combine cake mix, 1 ⅓ cup apricot nectar, and eggs at low speed until moistened; beat 2 minutes at high speed. Pour into greased and floured pans. Bake 350° F for 25 to 35 minutes or until toothpick inserted in center comes out clean. (Bake 8-inch pans 30 to 40 min.) Cool 15 minutes; remove from pans. Cool completely. To assemble cake, slice each cake layer in half horizontally to make 4 layers. Place 1 cake layer cut side up on serving plate; spread with ⅓ cup spreadable fruit. Repeat 2nd & 3rd layers with fruit. Top with remaining cake layer. In small bowl, combine pudding mix, milk, and 2 Tablespoons apricot nectar; blend well. Add thawed whip topping. Beat at low speed for 2 minutes. Frost sides and top of cake. Sprinkle top with toasted coconut. Refrigerate at least 2 hours before serving. Store in refrigerator.
