Peach Cake

	3/4 cup cold butter
	1 package (18.5 oz) yellow cake mix
	2 cups sour cream
	2 egg yolks
	1 can (29 oz.) sliced peaches, drained
	1/2 tsp. cinnamon
	1 carton (8 oz.) Cool Whip, thawed In a bowl, cut butter into dry cake mix until it resembles course crumbs. Pat into a 13x9 baking pan (greased). In another bowl, beat egg yolks, adding the sour cream and mixing well. Set aside 6-8 peach slices, and cut remaining slices into 1-inch pieces. Stir the peach pieces into the sour cream mixture. Spread over crust and 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 Cool Whip and garnish with the reserved peach slices. Store in the refrigerator until ready to serve Yield:  About 10-12 pieces I 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