*  Exported from  MasterCook  *
 
                       PEACH MELBA LAYER CAKE SUPREME
 
 Recipe By     : 
 Serving Size  : 36   Preparation Time :0:00
 Categories    : Snacks
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----SOFTEN-----
    1       c            Butter
                         -----CAKE-----
    4       c            Flour
    4       ts           Baking powder
      1/2   ts           Salt
    6                    Egg yolks
    2       ts           Vanilla
    2       c            Juice, apple, concentrated
                         -----TOPPING-----
    3       c            Peaches, sliced
    4       c            Raspberries
      2/3   c            Fruit, pourable, peach
      2/3   c            Fruit spread, raspberry
 
   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.
   
   Sylvia’s comments: I used the cake batter to make cupcakes and pressed a
   chunk of drained peach into each cupcake. They tasted fine but didn't rise;
   next time I'll try a little baking soda as well. I baked them 20 minutes.
   
   Source: “Sugar-Free Desserts,” the December 1992 issue of _Favorite
   All-Time Recipes_ magazine
   
   MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo
   moderator at net/node 004/005
  
 
 
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