1 pkg. frozen raspberries (drained - juice reserved)
1/2 c. sugar
2 tsp. cornstarch
1/2 tsp. grated lemon peel
1 can (29 oz.) sliced peaches in lite syrup

Combine reserved raspberry juice, sugar, cornstarch, and lemon peel in medium saucepan. Bring to a boil. Reduce heat and cook until thickened, stirring constantly. Stir in raspberries and cool.

Place peaches, if desired, on square of chocolate cake and spoon over with raspberry sauce.