1 package 2-layer size spice or white cake mix
1 3-ounce package orange pineapple flavored or lemon flavored gelatin
1 cup boiling water
3/4 cup cold water
5 small nectarines, pitted

Directions:
Grease and flour two 9 x 1 1/2 inch round cake pans. Prepare cake mix according to package directions. Transfer batter to prepared pans. Bake in a 350°F oven for 25 to 30 minutes or till a wooden toothpick inserted near the center comes out clean. Cool 10 minutes in pans on wire racks. Remove from pans. Cool completely.

In a medium mixing bowl combine gelatin and boiling water. Stir to dissolve gelatin. Stir in the cold water. Chill mixture till partially set (consistency of unbeaten egg whites). Reserve 1/3 cup of the gelatin mixture and set aside. Finely chop enough of the nectarines to measure 1 1/2 cups. Stir chopped fruit into partially set gelatin. Chill till almost firm.

To assemble torte, cut cake layers in half horizontally. Spread 1/3 of the gelatin nectarine mixture over 1 cake layer. Repeat layers 2 more times. Top with final cake layer. Thinly slice the remaining nectarines and arrange in a swirl pattern on top of cake. Drizzle the 1/3 cup reserved gelatin mixture over sliced nectarines. Cover and chill till set.

Makes 10 to 12 servings.

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