Peach Cake with Sour Peach Frosting

Ingredients

• 1 box cake mix white
• 1 box gelatin powder (4-serving size)
• 1 box gelatin powder (4-serving size)
• 0.3 cup water 
• 4.5 cups powdered sugar 
• 0.5 cup butter softened
• 2 teaspoons juice of lemon 
• 2 teaspoons water 
• 1 serving liquid smoke red yellow
• 1 teaspoon granulated sugar 
• 12  pumpkin candies and gummy worms sour

Equipment

• bowl
• oven
• knife
• hand mixer
• toothpicks
• microwave
• spatula
• measuring cup
• serrated knife

Directions

1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of two 8- or 9-inch round cake pans (do not use cooking spray); lightly flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Divide batter between pans.
2. Bake 8-inch rounds 32 to 37 minutes, 9-inch rounds 28 to 33 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 1 hour.
3. In 2-cup microwavable bowl or measuring cup, stir 1 box gelatin into 1/4 cup water. Microwave uncovered on High about 1 minute 30 seconds or until mixture boils, stirring 2 to 3 times to dissolve gelatin. In large bowl, beat gelatin mixture, powdered sugar, butter, lemon juice and 2 teaspoons water on low speed until frosting is thick but spreadable. (
4. Add additional 1 teaspoon water if needed to make frosting spreadable.)
5. On serving plate, place 1 cake, rounded side down.
6. Spread with 1/2 cup frosting. Drop 2 drops red food color and 1 drop yellow food color on frosting on cake; swirl with spatula to create deep orange. Top with second cake, rounded side up. Reserve 1/2 cup frosting. Frost side and top of cake with remaining frosting.
7. Add 1 or 2 drops red and yellow food colors to reserved frosting. Swirl around cake.
8. Sprinkle with granulated sugar. Decorate with peach candies.
9. Cut cake gently with serrated knife. Store loosely covered.