Save
Print
Pinterest
Facebook
Email

Peach Cake with Sour Peach Frosting

Name: Peach Cake with Sour Peach Frosting
Prep time: 15 min
Total time: 1 h 55 min
Yield: 12
Ingredients: 1 box Betty Crocker* SuperMoist* White Cake Mix; 1 1/4 cups (300 mL) water; 1/3 cup (75 mL) vegetable oil; 3 eggs; 1 box (4-serving size) peach-flavoured gelatin; 1/4 cup (50 mL) water; 4 1/2 cups (1.125 L) icing sugar; 1/2 cup (125 mL) butter or margarine, softened; 2 tsp (10 mL) lemon juice; 2 to 3 tsp (10-15 mL) water; Red and yellow liquid food colours; 1 tsp (5 mL) granulated sugar; 12 sour peach gummy candy rings, if desired

Prep 15 min
Total 1 hr 55 min
Servings 12

A peachy cake gets its fruity flavour from peach gelatin and peach candies and its ease in prep from a cake mix.

December 11, 2014

Ingredients

1 box Betty Crocker* SuperMoist* White Cake Mix
1 1/4 cups (300 mL) water
1/3 cup (75 mL) vegetable oil
3 eggs

1 box (4-serving size) peach-flavoured gelatin
1/4 cup (50 mL) water
4 1/2 cups (1.125 L) icing sugar
1/2 cup (125 mL) butter or margarine, softened
2 tsp (10 mL) lemon juice
2 to 3 tsp (10-15 mL) water
Red and yellow liquid food colours

1 tsp (5 mL) granulated sugar
12 sour peach gummy candy rings, if desired

Steps

1

Heat oven to 350ºF (325ºF for dark nonstick pans). Grease bottoms of two 8 or 9-inch round cake pans with nonstick cooking spray. 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.
2

Bake 8-inch rounds 29 to 34 minutes, 9-inch rounds 25 to 30 minutes, or until toothpick inserted in centre 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.
3

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, icing 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.)
4

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.