Categories: Desserts 
      Yield: 8 servings 
  
    1/3 c  Butter                                   FILLING 
      1 c  Molasses                            1 tb Gelatine 
      1    Egg, unbeaten                     1/4 c  Cold water 
  1 1/4 c  Flour                               1 c  Milk 
    1/2 ts Soda                                1 c  Sugar 
      1 ts Baking powder                         ds Salt 
    1/2 ts Salt                                2 tb Corn starch 
    1/2 ts Ginger                              1    Egg, well beaten 
      1 ts Cinnamon                          1/2 ts Vanilla 
    1/4 ts Cloves                            1/2 c  Finely chopped apricots 
    1/2 c  Milk                            
  
  CAKE: Cream together butter and molasses; add unbeaten egg; blend well; add 
  sifted dry ingredients alternately with milk; beat until smooth. 
   
  Pour batter into sprayed 9" round cake pan or springform.  Bake at 350F for 
  40 minutes.  When cool, remove from pan; split in half.  Put together with 
  the following filling: 
   
  FILLING: Soak gelatine in cold water for 10 min. Heat milk to scalding in 
  top of double boiler (or med. saucepan set into lge. saucepan). Stir in 
  mixture of sugar, salt & corn starch; cook in top of double boiler until 
  mixture begins to thicken. Add vanilla and apricot to beaten egg, then add 
  to the mixture in the double boiler. When slightly thickened, stir in 
  gelatine until dissolved. Chill until mixture jells (around 1 1/4 hour). 
  When filling is firm enough, spread between layers of gingerbread. If 
  desired, top with whipped topping. Serves 6-8.