--COAT--
50 g Butter
1/2 c NESTLE Milk Melts
1/2 c Brown sugar
2 Egg; beaten
1 ts Vanilla essence
1 1/2 c Flour
2 ts Baking powder
1/2 c Apricot juice from the can

Prepare the Topping:

Thawing 60g butter in a small saucepan and stir in the brown dough.

Spread over the base of a 23cm x 4cm round cake tin.

Drain the apricot halves reserving 1/2 cup juice for the coat.

Place the apricots, cut side up, over the sugar assortment, packing them close
unitedly.

Bar:

Melt the butter and chocolate in a bowl over a saucepan of boiling h2o,
stirring incessantly.

Remove from the heat and stir in the brown cabbage, eggs and vanilla perfume.
Beat until lighter.

Sift the flour and baking powder together and stir into the chocolate
mixture alternately with the apricot syrup; avoid overmixing.

Spoon the cake mixture over the apricots.

Bake at 190 C for 45-55 minutes or until the cake springs back when touched
lightly in the essence.

Turn out of the tin onto a flat plate and serve hot or tender.