Low Cholesterol. Makes 20 servings.

CAKE:

1 pkg. Duncan Hines Moist Deluxe Dark Dutch Fudge Cake Mix
Egg substitute product equal to 3 eggs
1 1/4 c. water
1/2 c. Puritan oil

RASPBERRY SAUCE:

1 pkg. (12 oz.) frozen dry pack raspberries, thawed, drained and juice reserved
1/2 c. sugar
2 tsp. cornstarch
1/2 tsp. grated lemon peel

1 can (29 oz.) sliced peaches in lite syrup, drained

1. Preheat oven to 350 degree F. Grease and flour 13x9x2 inch pan.

2. For cake: Combine cake mix, egg substitute, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan. Bake at 350 degrees F. for 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely.

3. For sauce: 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 reserved raspberries. Cool.

4. Cut cake into serving squares. Place several peach slices on top of cake squares. Spoon raspberry sauce over peaches and cake. Serve immediately.

Tip: To separate juice from raspberries in one step, allow berries to thaw at room temperature in a strainer placed over a bowl.