PEACH MELBA CAKE makes 12 servings
1 tube (7oz) almond paste, crumbled
1 box (1lb) pound cake mix
2 eggs
1/2 cup corn oil
2 pkgs (3.1 oz each) milk chocolate mousse mix, like Dr Oetker
1 1/4 cups cold milk
1/2 cup raspberry spreadable fruit
2 peaches, peeled, pitted and cut into thin wedges
1/4 cup bittersweet chocolate morsels, melted
1. heat oven to 400F. In bowl of electric mixer, beat 1/4 cup water and almond paste 2 min. Add cake mix eggs and oil; beat 2 min, scraping down sides of bowl, Divide mixture amoung 4 greased 9" cake pans. Bake 15 min Cool completely.
2. In bowl of mixer, combine mousse mix and milk. Perpare according to pakage directions. Place first cake layer on plate spread with 1/4 cup spreadable fruit Top with 1/2 cup mousse. Add cake layer, remaining spreadable fruit and 1/2 cup mousse.
3. Top with remaining cake layer. Frost cake with remaining mousse. drizzle with melted chocolate. Garnish with remaining peaches and raspberries, if desired. Chill cake 1 hour
prep time: 5 min. Toal time 20 min, plus chilling time
PER SERVING CAL 456
PRO. 8g
CARB,56g
FIBER 3g
CHOL. 40mg
SOD. 183mg
FAT.SAT 6g
TRANS. 8 g
MONO 3g
POLY. 6g
enjoy ~reyna~
