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Three Ways to Heaven Cake

6 eggs
1 c sugar
1/4 c water
1/2 tsp vanilla
1/2 tsp lemon extract
1 c cake crumbs
1/4 tsp cream of tartar
1/4 tsp salt

Beat egg yolks well, adding sugar gradually. Fold in water and
flavoring. Fold in crumbs. Beat egg whites until frothy. Add
tartar and salt. Beat until still. Fold into yolks. Pour into
ungreased angel food pan and bake 1 hour at 325. When cold, remove
from pan. Split into three layers and fill.

2 tbsp gelatine
1 c crushed pineapple
1/2 c raspberry jam
1/2 c cold water
1 c apricot puree
3/4 c chopped pecans
3 c whipping cream

Sprinkle gelatin over cold water and let stand 10 min. Dissolve
by placing in a pan of hot water. Drain pineapple and puree
apricots. Whip cream, and slowly whip in gelatin. Divide into
four parts. Add one fruit to each of three parts. Fill the layers.
Frost sides and center of cake with plain whipped cream, and sprinkle
the cake with nuts.


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