---------- Recipe via Meal-Master (tm) v8.05
  Categories: Cakes
       Yield: 24 Servings
   1 1/2 c  Orange juice
     3/4 c  Sugar
       2 tb Cornstarch
       1 ts Grated orange peel
       1 ts Grated lemon peel
     1/4 ts Salt (optional)
       1 pk Angel-food cake mix
       3    Medium peaches
       1 pt Strawberries
       1 c  Blueberries
       2    Oranges
   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, orange
   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, preheat
   oven to 375. Line 15 1/2 x 10 1/2 jelly-roll pan (I use my roasting pan)
   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 large wire rack with sheet of waxed paper.
   When cake is done, with small spatula, 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 pan or large tray. Cover cake
   if not using right away. To serve: Spread top of cake with about half of
   chilled fruit sauce.  Slice peaches, strawberries and oranges. Arrange
   peaches, strawberries, and blueberries on cake; brush fruit with remaining
   fruit sauce. Make twists of orange slices and lay around sides of cake.
   This cake is absolutely delicious and looks very pretty with the different
   color fruit on top.