Peach Poke Cake with White Chocolate Mousse

Kerri had this at her house when she hosted Sit n Chat. It was good. I literally couldn't stop eating it. Which probably means I shouldn't make it, but in the end will make it a bunch of times until I tire of it.

Peach Poke Cake with White Chocolate Mousse
Cake: 1 vanilla cake mix
1 c. mashed peaches and peach juice
1 c. fresh peaches, diced
3 eggs
1/4 c. butter, melted
For the poking of the cake:
1 c. boiling water
1 small package peach jello
Dissolve the jello packet and the boiling water together and when the cake comes out of the oven poke all over with a fork. Pour the jello water all over the cake evenly and place in the fridge until ready to frost and until it is completely cooled.

Mousse:
4 T. boiling water
2 t. gelatin powder (1 packet Knox brand)
2 t. cold water
Dissolve the gelatin powder with the 2 t. cold water and let sit for 1 minute. In a bowl, microwave the 4 T. water for a couple minutes until water is very hot or boiling. After one minute, add the hot water into the gelatin mixture and stir. Let sit again for a few minutes until ready with the rest of the recipe.
1 c. heavy whipping cream
1/3 c. white sugar
1/2 t. vanilla
1/2 c. white chocolate chips or almond bark, melted in a microwave safe bowl(you need to use a good quality chip--I used Guittard and it worked perfectly)

Whip together the whipping cream, sugar and vanilla until medium peaks form. Add the melted chocolate and gelatin mixture and continue to beat until firm peaks form. Place mousse in the fridge until ready to frost the cake. When the cake is cool, spread the mousse over the cake. Top with fresh peaches and keep in the fridge until ready to serve. This cake is best served cold.