Ingredients:
3 cups cake flour, 2 ½ teaspoons baking powder, 1-4 oz. Box apricot Jello (dry), 2 sticks butter, 2 cups sugar, 2 medium size peaches (pureed), 1 teaspoon almond extract or vanilla, 4 eggs, 1 cup milk

Filling: 1 pint heavy whipping cream, ½ cup conf. sugar, 3 medium peaches cubed small (sweeten with cinnamon and sugar) Icing: 8 oz cream cheese, 1 stick butter, 4 cups conf. sugar, 2 teaspoons almond extract.

Directions:
Preheat oven to 350 degrees. Grease and flour three 8 inch round pans. In a large bowl, mix flour and baking powder, set aside. In another large mixing bowl, mix butter, sugar, dry Jello and beat on medium until fluffy. Add eggs one at a time and then add the pureed peaches. Alternately add in milk and flour mixture, and beat well. Add almond flavoring. Bake 25-30 minutes until done. Let cool.

For filling, whip heavy cream in a large glass bowl for 1 minute, then add conf. sugar, and whip until stiff. Set in the refrigerator. For the icing, whip cream cheese and butter until smooth and add conf. sugar and almond flavoring. After the cake is cool, spread half of cubed peaches on top of cake then spread filling, add second cake layer, do the same with cubed peaches and filling, add third layer. Ice sides of cake with icing and top, pipe edges if desired. Decorate with peach slices and sprinkle the top with cinnamon and sugar.