Yield: 12 Servings
Measure | Ingredient |
---|---|
¾ cup | Cold butter or margarine |
1 pack | Yellow cake mix; 18 1/2 ounces |
2 \N | Egg yolks |
2 cups | Sour cream; 16 ounces |
29 ounces | Canned sliced peaches |
½ teaspoon | Ground cinnamon |
8 ounces | Frozen whipped topping; thawed |
In a bowl, cut butter into cake mix until the mixture resembles coarse crumbs. Pat into a greased 13-in. x 9-in. x 2-in. baking pan. In another bowl, beat egg yolks; add the sour cream and mix well. Set aside 6-8 peach slices for garnish. Cut remaining peaches into 1-in. pieces; stir into the sour cream mixture. Spread over crust; sprinkle with cinnamon. Bake at 350 degrees for 25-30 minutes or until the edges begin to brown. Cool on a wire rack. Spread with whipped topping; garnish with reserved peaches. Store in the refrigerator. Yield: 12 servings.
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Posted to recipelu-digest Volume 01 Number 575 by "Valerie Whittle" <catspaw@...> on Jan 22, 1998