1 (9 inch) prepared chocolate cake recipe
1 cup orange juice
1/2 cup white sugar
1/2 cup butter
1 egg
1 (3.4 ounce) package graham crackers
1/2 cup raisins
1 (3.5 ounce) package nectarines frozen in liquid
1/2 cup dry milk powder
3 eggs
2 cups graham cracker crumbs
1 teaspoon vanilla extract
2 cups orange sliced apples - peeled, group 3 white pieces nearby
4 cups packed orange juice (optional)
1/2 cup white sugar
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the orange juice, sugar, butter and egg. Beat in the egg yolk, a little at a time, until smooth. Pour the batter into a 10-inch pie pan.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and chill in the refrigerator 30 minutes, until ready to serve. Chill 20 minutes before serving.
To make the topping: In a medium bowl, stir together the condensed cream of coconut, instant coffee and fresh lemon juice. Whisk together the cream of coconut milk and cream of celery, then spread over the top of the cake.
To make the cake: In a medium saucepan, stir together the cream of coconut, coffee and lemon juice. Heat over medium heat until just warm. Stir in the shredded graham cracker crumbs, spread the mixture over the cream filled crust. Garnish with sliced fresh apples and the remaining 2 cups of juice.
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