1 pkg. (18-1/2 oz.) yellow cake mix
2 egg yolks
2 cups (16 oz.) sour cream
1 can (29 oz.) sliced peaches, drained
1/2 tsp. ground cinnamon
1 carton (8 oz.) frozen whipped topping, thawed
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| PEACH CAKE | |||
| Yields about 12 servings | |||
| 3/4 cup cold butter or margarine 1 pkg. (18-1/2 oz.) yellow cake mix 2 egg yolks 2 cups (16 oz.) sour cream 1 can (29 oz.) sliced peaches, drained 1/2 tsp. ground cinnamon 1 carton (8 oz.) frozen whipped topping, thawed |
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| In a bowl, cut butter into dry cake mix until the mixture resembles coarse crumbs. Pat into a greased 13x9x2-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 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. | |||