About 2 hours before serving or early in the day: Prepare fruit sauce: = In 2

qt saucepan over medium heat, mix orange juice, sugar, cornstarch, oran= ge

peel, lemon peel and salt. Cook over medium heat, stirring constantly, until mixture thickens and boils; boil 1 minute. Cover saucepan and refrigerate about 1 hour or until mixture is chilled. Meanwhile, prehea= t

oven to 375. Line 15 1/2 x 10 1/2 jelly-roll pan (I use my roasting pa= n)

with waxed paper; grease paper.

Prepare angel food cake mix as label directs, but spread batter evenly= in

prepared jelly-roll pan. Bake cake 20 minutes or until golden. Cover l= arge

wire rack with sheet of waxed paper. When cake is done, with small spat= ula,

loosen it from sides of pan; invert onto waxed paper on rack. Lift off = pan;

peel off paper. Cool cake completely, then return to clean jelly-roll p= an

or large tray. Cover cake if not using right away. To serve: Spread to= p of

cake with about half of chilled fruit sauce. Slice peaches and strawberries.

Arrange peaches, strawberries, and blueberries on cake; brush fruit wi= th

remaining fruit sauce. This cake is absolutely delicious and looks very pretty with the different color fruit on top.

B