1 pkg. angel food cake mix
2 (10 oz.) pkg. frozen raspberries, thawed
1 1/2 tsp. lemon juice
1 1/2 tsp. cornstarch
1 peach, sliced

EARLY IN DAY:

Bake cake in 10-inch tube pan as label directs; cool.

In medium saucepan, place raspberries and juice, reserving a few raspberries for garnish. Add lemon juice and heat to boiling, stirring constantly to mash raspberries.

In cup, combine cornstarch with 1 1/2 teaspoon cold water; slowly add to raspberry mixture, stirring constantly until slightly thickened. Press mixture through medium sieve into medium bowl; discard seeds. Refrigerate.

JUST BEFORE SERVING:

Place cake on serving platter; arrange peach slices on top, pinwheel fashion. Garnish with reserved raspberries. Spoon part of raspberry syrup over peaches, letting some drizzle down sides. Pass remaining syrup. Makes 12 servings.