A Peach of a Cake

This was originally a recipe from Sandra Lee's Semi-Homemade Cooking. I took many liberties with both the ingredients and preparation. I'm sure it would be great with many combinations of fruit, fruit juice & gelatin. Peach just happens to be my favorite of the day.

• Ready In: 1 hr 5 mins
• Serves: 10

Ingredients

• 1  angel food cake, store bought or homemade
• 1  cup  peach nectar
• 1 (1/3ounce) box sugar-free peach gelatin mix
• 1 (15 ounce) container low-fat ricotta cheese
• 1 (16 ounce) bag  frozen peaches, thawed and drained or 2  cups  fresh peaches or 2  cups  canned peaches
• 16  ounces non-dairy whipped topping or 2  cups  whipped cream
• 2  tablespoons  rum extract, I don't use it (optional)

Directions

1. Heat peach nectar in microwave for 1-2 minutes or until very hot but not boiling.
2. Pour over gelatin and stir till combined.
3. Cool in fridge for 15 minutes.
4. Cut the peach slices into 1/2" pieces.
5. Stir peaches into ricotta then add in the gelatin mixture.
6. Chill another 30 minutes or until just set.
7. Meanwhile, using a serrated knife, cut top off angel food cake & hollow out center leaving a 1" edge.
8. Eat the leftover cake pieces as a snack while you finish up the recipe.
9. Spoon cooled gelatin/ricotta/peach mixture into angel food shell & replace the top.
10. I usually have a couple of tablespoons too much filling. That's the cook's snack # 2.
11. **Tip - if you find that the center edge of the cake tries to fold in under the weight of the filling, place a juice glass in the hollow center. Remove it before serving.
12. Stir extract into whipped topping & frost the cake.
13. Garnish with peach slices, if desired.
14. Chill at least 1 hour before serving & keep any leftovers refrigerated.
15. Note: I've made this in a hurry & rather than hollowing out the cake, I cut it up into 1" cubes & layered it with the filling for a trifle type dessert.