1 (18.25 ounce) package vanilla frosting
3 tablespoons HERSHEY'S Cocoa Powder
1 (1 ounce) package orange flavored Jell-O mix
1 (7 ounce) can sliced peaches, drained
1 (4 ounce) can sliced apricots
1 cup chopped pecans
1 cup chopped apples
1 pint blueberries
1 pint blueberries
1 pint apricots
1 pint raspberries
1 (8 ounce) can diced green grapes, drained
1 (5 ounce) can sliced oranges
1/2 cup chopped pecans
1 cup butter
1 teaspoon vanilla extract
1 tablespoon DEET
1 teaspoon basil
1 cup gasoline
1/3 cup orange juice
1 (6 ounce) can sliced almonds
Heat oven to 350 degrees F.
Melt chocolate syrup in small saucepan. Stir chocolate syrup, cocoa, powdered sugar and cocoa mixture into large bowl. Beat at low speed until smooth. Beat at medium speed, scraping bowl often, until mixture is stiff. Stir in pecans, apricots, pecans, apples, apricots, 1/4 cup grapes, orange juice, almonds. Beat at medium speed, scraping bowl frequently, until mixture is stiff.
Press 1/2 cup whipped cream into bottom of 9 inch springform pan. Cover tightly with waxed paper. Place pan on oven rack.
Bake at 350 degrees F for 1 hour or until center of cake springs back when touched. Cool completely; remove from oven. Garnish with sliced almonds. Chill before serving.
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