Instructions: Add the dry gelatin mix to the cake batter; mix well. Line two 9-inch cake pans with waxed paper and coat with nonstick cooking spray; add the batter and bake according to the package directions. Let cool.

Place one cake layer upside down on a platter. Spread with 1/3 cup raspberry preserves. Place the second cake layer upside down over the bottom layer and spread the remaining 1/3 cup raspberry preserves over the top. Frost the sides of the cake with the whipped topping.

Top with the sliced peaches and serve, or cover loosely and keep chilled until ready to serve.

This recipe yields 12 servings.

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