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| 1/2 | cup plum, strawberry or currant jelly |
| 2 | teaspoons cornstarch |
| 1 | tablespoon cold water |
|
| 1 | box Betty Crocker® white angel food cake mix |
| 1/2 | teaspoon ground cinnamon |
| 3 | cups frozen (thawed) reduced-fat whipped topping |
| 1 | cup sliced peaches |
| 1. | In 1-quart saucepan, heat jelly to boiling. In small bowl, mix cornstarch and 1 tablespoon water; stir into jelly. Heat to boiling, stirring constantly. Boil and stir 1 minute. Cool completely. |
| 2. | Bake and cool cake as directed on box for angel food (tube) pan. Remove from pan. |
| 3. | In medium bowl, gently fold cinnamon into whipped topping. Spread on top and side of cake. Arrange peach slices on top. Stir glaze; spread over peaches and top of cake, allowing some to drizzle down side. Store in refrigerator. |
|
| Bring out Mamma’s or Granny’s pedestal cake plate—this cake deserves the best! |
|
| Home-canned or frozen peaches add a homemade taste to this recipe. Just thaw and/or drain well. |
Nutrition Information:
210 ( 20 ); 2 g ( 2 g); 0mg; 270 mg; 45 g ( 0g); 3 g 2 %; 2 %; 2 %; 4 % 2 ; 1