Peach Melba Cake
By: Helen Pitlick
Published: Wednesday, December 2, 2009 - 12:24am

Ingredients




1 package (4-serving size) peach-flavored gelatin mix 
1 box (18.25 oz) white cake mix, prepared as directed
2/3 cup raspberry preserves
1 container (8 oz) frozen whipped topping, thawed
1 (15 1/4 oz) can sliced peaches, drained and patted dry

Preparation

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. 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. 3 Top with the sliced peaches and serve, or cover loosely and keep chilled until ready to serve.

About


August Escoffier created the Peach Melba in 1892 or 1893 to celebrate the Australian opera singer Nellie Melba. The original version is vanilla ice creamed topped with peaches and spun sugar, with raspberry puree added in Escoffier's 1900 update of the dessert.