---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts
       Yield: 8 servings
     1/3 c  Butter
       1 c  Molasses
       1    Egg, unbeaten
   1 1/4 c  Flour
     1/2 ts Soda
       1 ts Baking powder
     1/2 ts Salt
     1/2 ts Ginger
       1 ts Cinnamon
     1/4 ts Cloves
     1/2 c  Milk
       1 tb Gelatine
     1/4 c  Cold water
       1 c  Milk
       1 c  Sugar
         ds Salt
       2 tb Corn starch
       1    Egg, well beaten
     1/2 ts Vanilla
     1/2 c  Finely chopped apricots
   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.