---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Peach Melba Layer Cake Supreme
  Categories: Diabetic, Cakes, Desserts
       Yield: 8 servings
  
    2.00 c  Flour
    2.00 ts Baking powder
    0.25 ts Salt
    0.50 c  Butter
    3.00    Egg yolks
    1.00 ts Vanilla
    1.00 c  Apple juice concentrate
    1.50 c  Peaches, sliced
    2.00 c  Raspberries
    0.33 c  Peach pourable fruit
    0.33 c  Raspberry fruit spread
  
   3 tb peach fruit spread combined with 2 tb warm water
   may be substituted for the pourable fruit.
   
   Preheat oven to 375.  Grease and flour two 8 round
   cake pans. Combine flour, baking powder, and salt; set
   aside. Beat softened butter at medium speed until
   light and fluffy. Blend in egg yolks and vanilla.
   Alternately add dry ingredients and apple juice
   concentrate, beating well after each addition; spread
   evenly into prepared pans. Bake 20 minutes, until
   golden brown and wooden pick inserted in centers comes
   out clean. Cool 10 minutes in pans on wire racks.
   Remove from pans; cool completely.
   
   Drain peaches.  Combine peaches, raspberries, and
   pourable fruit; mix lightly.  Spread fruit spread
   evenly over one cake layer; top with second cake
   layer. Spoon fruit mixtore over top of cake, letting
   excess fruit mixture drip down sides.
   
   Nutrition information per slice: 390 calories, 5 gm
   protein, 62 gm carbohydrate, 14 gm fat, 111 mg
   cholesterol, 314 mg sodium, 1-1/2 diabetic
   starch/bread exchange, 3 diabetic fat exchange, 2-1/2
   diabetic fruit exchange.
   
   Source: “Sugar-Free Desserts,” the December 1992 issue
   of _Favorite All-Time Recipes_ magazine From the
   recipe files of Sylvia Steiger, GEnie THE.STEIGERS,
   CI$ 71511,2253, GT Cookbook echo moderator at net/node
   004/005
  
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