Fudge Cake With Raspberry Peach Melba Topping

Ingredients

1 package Chocolate Fudge Cake Mix

3 eggs

1 1/4 cups water

1/2 cup vegetable oil

12 ounces frozen raspberries, thawed, drained and juice reserved

1/2 cup sugar

2 teaspoons cornstarch

1/2 teaspoon grated lemon peel

29 ounces sliced peaches in lite syrup, drained

Preparation

Preheat oven to 350 degree F. Grease and flour 13x9x2 inch pan.

For the cake: Combine cake mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan. Bake at 350 degrees F. for 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely.

For the raspberry melba sauce: Combine reserved raspberry juice, sugar, cornstarch and lemon peel in medium saucepan. Bring to a boil. Reduce heat and cook until thickened, stirring constantly. Stir in reserved raspberries. Cool.

Cut cake into serving squares. Place several peach slices on top of cake squares. Spoon raspberry sauce over peaches and cake. Serve immediately.