2 c. flour
1/4 tsp. salt
4 egg replacers, beaten in water
1 c. unsweetened apple concentrate
2 c. unsweetened raspberries (fresh or frozen)
1/3 c. fruit sweetened raspberry spread
2 tsp. baking powder
1 env. Butter Buds in 1/2 c. warm water
1 tsp. vanilla
16 oz. can or 1 1/2 c. frozen sliced unsweetened peaches
1/3 c. no-sugar peach pourable fruit

Can use fruit sweetened peach spread mixed with 2 tsp. warm water.

Preheat oven to 375 degrees. Spray with Pam and flour two 8-inch round cake pans. combine flour, baking powder and salt; set aside. Blend butter, egg replacers and vanilla. Alternately add dry ingredients and apple juice concentrate, beating well after each addition; spread evenly into pan. Bake 20 minutes or until golden brown. Cool 10 minutes, then remove from pan and cool completely.

Drain peaches. Combine with raspberries and pourable fruit; mix lightly. Spread fruit spread evenly over the cake layer; top with second cake layer. Spoon fruit mixture over top of cake, letting excess fruit mixture drip down sides. Makes 8 servings.