Peach Cake

bullet3/4 cup cold butter
bullet1 package (18.5 oz) yellow cake mix
bullet2 cups sour cream
bullet2 egg yolks
bullet1 can (29 oz.) sliced peaches, drained
bullet1/2 tsp. cinnamon
bullet1 carton (8 oz.) Cool Whip, thawed
bulletIn a bowl, cut butter into dry cake mix until it resembles course crumbs.
bulletPat into a 13x9 baking pan (greased).
bulletIn another bowl, beat egg yolks, adding the sour cream and mixing well.
bulletSet aside 6-8 peach slices, and cut remaining slices into 1-inch pieces.
bulletStir the peach pieces into the sour cream mixture.
bulletSpread over crust and sprinkle with cinnamon.
bulletBake at 350 degrees for 25 - 30 minutes or until the edges begin to brown.
bulletCool on a wire rack.
bulletSpread with Cool Whip and garnish with the reserved peach slices.
bulletStore in the refrigerator until ready to serve
bulletYield:  About 10-12 pieces
bulletI got this recipe from a magazine.  I brought it to our last church gathering and everyone loved it!

From The Kitchen Of:  Shelley Totter  ~ Church of Christ, Frisco, TX

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