Peach Melba Layer Cake Supreme

Ingredients

 * 2 cup flour
 * 2 tsp baking powder
 * ¼ tsp salt
 * ½ cup butter
 * 3 egg yolks
 * 1 tsp vanilla
 * 1 cup apple juice concentrate
 * 1½ cups peaches, sliced
 * 2 cups raspberries
 * ⅓ cup peach pourable fruit (3 tbsp peach fruit spread combined with 2 tbsp warm water may be substituted for the pourable fruit)
 * ⅓ cup raspberry fruit spread

Directions

 * 1) Preheat oven to 370°F.
 * 2) Grease and flour two 8" round cake pans.
 * 3) Combine flour, baking powder, and salt; set aside.
 * 4) Beat softened butter at medium speed until light and fluffy.
 * 5) Blend in egg yolks and vanilla.
 * 6) Alternately add dry ingredients and apple juice concentrate, beating well after each addition; spread evenly into prepared pans.
 * 7) Bake 20 minutes, until golden brown and wooden pick inserted in centers comes out clean.
 * 8) Cool 10 minutes in pans on wire racks.
 * 9) Remove from pans; cool completely.
 * 10) Drain peaches.
 * 11) Combine peaches, raspberries, and pourable fruit; mix lightly.
 * 12) Spread fruit spread evenly over one cake layer; top with second cake layer.
 * 13) Spoon fruit mixture over top of cake, letting excess fruit mixture drip down sides.

Nutritional information
Per slice:
 * 390 calories | 5 gm protein | 62 gm carbohydrate | 14 gm fat | 111 mg cholesterol | 314 mg sodium,
 * Diabetic exchanges: 1½ starch/bread | 3 fat | 2½ fruit.