Peach cake

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

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