Della Robbia Cake

1 package Duncan Hines Angel Food Cake Mix
1 1/2 teaspoons grated lemon peel
1 cup water
6 Tablespoons granulated sugar
1 1/2 Tablespoons cornstarch
1 Tablespoon lemon juice
1/2 teaspoon vanilla extract
Few drops red food coloring
6 cling peach slices
6 medium strawberries, sliced

Preheat oven to 375°F.

Prepare cake mix as directed on package, adding lemon peel. Bake and cool cake as directed on package.

Combine water, sugar and cornstarch in small saucepan. Cook on medium-high heat until mixture thickens and clears. Remove from heat. Stir in lemon juice, vanilla extract and food coloring.

Alternate peach slices with strawberry slices around top of cake. Pour glaze over fruit and top of cake.

Makes 12 to 16 servings


Helpful Tips

If a cornstarch mixture is cooked too long or over very high heat, it will break down and become thin. Remove from heat as soon as the mixture becomes clear and thick.