Peach Cake with Sour Peach Frosting
A peachy cake gets its fruity flavor from peach gelatin and peach candies and
its ease in prep from a cake mix.
1 box Betty Crocker® SuperMoist® white cake mix
1/4 cups water
1/3 cup vegetable oil
1 box (4-serving size) peach-flavored
1 box (4-serving size) peach-flavored gelatin
1/4 cup water
4 1/2 cups powdered sugar
1/2 cup butter or margarine, softened
2 teaspoons lemon juice
2 to 3 teaspoons water
Red and yellow liquid food
1 teaspoon granulated sugar
12 sour peach gummy
candy rings, if desired
- Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). Grease
bottoms and sides of two 8- or 9-inch round cake pans with shortening (do not
use cooking spray); lightly flour. In large bowl, beat cake mix, 1 1/4 cups
water, the oil, eggs and 1 box gelatin with electric mixer on low speed 30 seconds.
Beat on medium speed 2 minutes. Divide batter between pans.
- Bake 8-inch rounds 29 to 34 minutes, 9-inch rounds 25 to 30 minutes, or
until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife
around sides of pans to loosen cakes; remove from pans to cooling racks. Cool
completely, about 1 hour.
- In 2-cup microwavable bowl or measuring cup, stir 1 box gelatin into 1/4
cup water. Microwave uncovered on High about 1 minute 30 seconds or until mixture
boils, stirring 2 to 3 times to dissolve gelatin. In large bowl, beat gelatin
mixture, powdered sugar, butter, lemon juice and 2 teaspoons water on low speed
until frosting is thick but spreadable. (Add additional 1 teaspoon water if
needed to make frosting spreadable.)
- On serving plate, place 1 cake, rounded side down. Spread with 1/2 cup frosting.
Drop 2 drops red food color and 1 drop yellow food color on frosting on cake;
swirl with spatula to create deep orange. Top with second cake, rounded side
up. Reserve 1/2 cup frosting. Frost side and top of cake with remaining frosting.
Add 1 or 2 drops red and yellow food colors to reserved frosting. Swirl around
cake. Sprinkle with granulated sugar. Decorate with peach candies. Cut cake
gently with serrated knife. Store loosely covered at room temperature.
- Because this is a delicate cake, cool it completely before frosting and
decorating. Use a serrated knife to cut it into pieces.
Makes: 12 servings
High Altitude (3500-6500 ft): No change.
Nutrition Information: 1 Serving: Calories 560 (Calories from Fat 170); Total
Fat 19g (Saturated Fat 7g, Trans Fat 1 1/2g); Cholesterol 75mg; Sodium 430mg; Total
Carbohydrate 91g (Dietary Fiber 0g, Sugars 75g); Protein 5g
Percent Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 6%; Iron 6%
Exchanges: 1 1/2 Starch; 4 1/2 Other Carbohydrate; 0 Vegetable; 3 1/2 Fat
Carbohydrate Choices: 6
*Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photograph used with permission from
Betty Crocker/© 2009 ®/TM General Mills.