Recipe: Peach Melba Cake [edit]

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Tags: Cake, Dessert

Yield: 12 servings

[edit] Ingredients

1	pkt peach-flavored gelatin mix (4-serving size)
1	pkt white cake mix - (18.25 oz) prepared as directed
⅔	cup raspberry preserves
1	ct frozen whipped topping - (8 oz) thawed
1	can sliced peaches - (15 1/4 oz) well drained,
	and patted dry

[edit] Preparation

Step 1	Add the dry gelatin mix to the cake batter; mix well. Line two 9-inch cake pans with waxed paper and coat with nonstick cooking spray; add the batter and bake according to the package directions. Let cool.
Step 2	Place one cake layer upside down on a platter. Spread with 1/3 cup raspberry preserves. Place the second cake layer upside down over the bottom layer and spread the remaining 1/3 cup raspberry preserves over the top. Frost the sides of the cake with the whipped topping.
Step 3	Top with the sliced peaches and serve, or cover loosely and keep chilled until ready to serve.
Step 4	This recipe yields 12 servings.

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