make cake as on box except the water instead add in the guava nectar, and the food coloring.

chessecake topping

preheat oven 350% for 25-30 min poke with pick until dry.

in a med. bowl beat soften cream chesse until fluffy. add in sugar vanilla stir with a spoon until well blended. now with a spatula slowly fold in the cool whip. now chill until ready.

guava jell;

in med sauce pan heat guava and sugar until boils. while waiting start naking the paste out of cornstarch and 3 tsp water if still powdery add a few drop more now form a paste. now remove guava from stove. now whisk in the the paste to the guava return ti stove. boil for 1min stiring frequent. it will turn into guava jelly. remove frim heat let cool for 5 min then refridge for 29 min.

now thickly frost ur cake with chesse cake frosting. or you can put in middle of cake. now out the jelly ontop don't go over the sides and be careful not to mix ut in with the chesse caje frosting. chill at least an hour before cutting.