1Preheat oven to 350 degrees. Grease and lightly flour 2-9 in. cake pans.
Mix the cake mix, oil, eggs, measure the 2 tea of extract into measuring
cup and add enough peach juice to equal 1/2 cup for at least
2 minutes until well blended.
Bake at 350 for 27 minutes or until
toothpick comes out clean. While still warm. Poke holes in cake.
Mix jello and boiling water until dissolved, Add 1 tea. extract to a 2 cup
measure and add peach puree and schnapps to equal 2 cups and
gently pour 1/2 over each cake in pans (1 cup per cake layer)
and let cool completely
When the cake has cooled mix the vanilla frosting, dry koolaid, stick
of butter, extract, and powdered sugar and enough puree to make spreading
consistancy and well blended. then frost
as you would any layered cake.
Can be made in 9x13 in pan just need to adjust cooking time.