Peachy cream cake

Yield: 1 Servings

Measure Ingredient
1 \N Box yellow cake mix
2 cans (15-16 oz.) sliced peaches (drain and reserve syrup)
1 \N Container; (8 oz.) whipped cream or topping
1 \N Container; (8 oz.) peach yogurt

(Source -- Newspaper or magazine some time ago) Mix the cake according to directions BUT add ⅛ cup peach syrup to batter and slice ½ of one can of peaches into bits and add to batter. Pour into two (2) round (8 inch) cake pans. Bake according to the directions on the cake mix box. Remove from oven and cool for 10 minutes. Remove from pan and cool completely.

FROSTING: Mix ¾ of the whipped cream with the remaining ½ can of peaches, which is also cut into small bits. Top the first layer with frosting. Place second layer on top and frost the top and all around the cake. Decorate with remaining can of peaches.

Store in refrigerator:

NOTES: I use fat free/sugar free whipped topping and low fat yogurt in this recipe and it does not change the flavor one iota. If peach yogurt is not available, add 1-2 Tbsp peach preserves to plain or vanilla yogurt and you will get the same if not better results. (Smg) Posted to JEWISH-FOOD digest by BUBBEG <BUBBEG@...> on May 14, 1998

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