Bavarian Peach Cake

• 1/2 pkg. yellow cake mix
• 1 envelope unflavored gelatin
• 1/4 cup water
• 1 cup hot peach syrup
• 3 tbsp. lemon juice
• 1/2 tsp. ground mace
• 1/2 tsp. grated lemon rind
• 1/8 tsp. salt
• 1/2 cup plus 2 tbsp. sugar
• 1 No. 303 can sliced peaches, drained
• 2 large egg whites
• 1 1/2 cups heavy cream, whipped

Prepare cake mix as directed on package. Pour into an 8-inch layer cake pan; bake as directed. Soften gelatin in water; add peach syrup. Blend in lemon juice, mace, lemon rind, salt and 1/4 cup sugar; chill until mixture thickens slightly. Stir in peaches. Gradually beat 1/4 cup sugar into egg whites; fold into gelatin along with 1/2 cup cream, which has been whipped. Turn into lightly oiled 8-inch layer cake pan; chill until firm. Place cake layer on plate. Unmold gelatin layer on top. If necessary trim gelatin to fit cake. Whip remaining cream, sweetened with remaining sugar. Spread over top and sides of cake.

Yield: 8 servings.

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