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Peach Cake


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

In a bowl, cut butter into cake mix until the mixture resembles coarse crumbs. Pat into a greased 13 x 9 x 2 inch baking pan. In another bowl, beat egg yolks; add the sour cream and mix well. Set aside 6 to 8 peach slices for garnish. Cut remaining peaches into 1 inch pieces, stir into the sour cream mixture. Spread over crust; sprinkle with cinnamon. Bake at 350oF for 25 to 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.

Makes 12 servings.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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