Ingredients

16 ounces angel food cake mix
1/3 C. cocoa powder
1/2 tsp. ground ginger
16 1/2 ounces peach nectar
4 tsp. minced crystallized ginger root
1-1/2 tsp. grated lemon peel
1 tsp. lemon juice
1/2 tsp. imitation butter flavor
3 large nectarines, pitted and sliced

Cooking Instructions

Make cake as package label directions, adding cocoa and ground ginger to dry mix. Set aside to cool. Remove cake from pan; place on large serving dish. In medium pan, heat peach nectar until hot. In custard cup, blend cornstarch with 3 Tbls. water until smooth; stir into nectar. Bring to boiling, stirring constantly; simmer until thickened. Remove from heat; stir in crystallized ginger, lemon peel, lemon juice and butter flavor. Cool five minutes; stir in nectarine slices. Cut cake into 12 slices; place each slice on a dessert plate. Top each piece with some of the sauce mixture, dividing evenly.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: