- Level: Easy
- Total: 2 hr
- Prep: 30 min
- Inactive: 1 hr 30 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 224
- Total Fat
- 15 g
- Saturated Fat
- 8 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 1 g
- Sugar
- 8 g
- Protein
- 11 g
- Cholesterol
- 43 mg
- Sodium
- 298 mg
- Level: Easy
- Total: 2 hr
- Prep: 30 min
- Inactive: 1 hr 30 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 224
- Total Fat
- 15 g
- Saturated Fat
- 8 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 1 g
- Sugar
- 8 g
- Protein
- 11 g
- Cholesterol
- 43 mg
- Sodium
- 298 mg
Ingredients
Directions
- Invert cake onto serving plate. Cut 1-inch off across the top of cake. Set aside. With a serrated knife, hollow out center of cake leaving a 1-inch border. In the meantime, warm the grape juice in the microwave for 1 minute. Pour over gelatin mix and combine with juice as you would water. Mix thoroughly and add in peaches and ricotta cheese. Chill in refrigerator for about 30 minutes. In a separate bowl, combine non-dairy topping with rum extract and whisk thoroughly. Fill the center of cake with peach ricotta gelatin mix. Return top of cake. Frost cake on top and sides with non-dairy topping and rum extract mixture, completely coating cake. Chill for 1 hour before serving. Garnish with peach slices.
