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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Very moist cake, good to the last crumb. Ingredients:
3/4 cup cold butter |
1 (18 1/2 ounce) package yellow cake mix |
2 egg yolks |
2 cups sour cream |
1 (29 ounce) can sliced peaches, drained |
1/2 teaspoon ground cinnamon |
1 (8 ounce) carton frozen whipped topping, thawed |
Directions:
1. In a bowl, cut butter into dry cake mix until the mixture resembles coarse crumbs.
2. Pat into a greased 13 inch x 9 inch x 2 inch baking pan.
3. In another bowl, beat egg yolks; add the sour cream and mix well.
4. Set aside 6-8 peaches for garnish.
5. Cut remaining peaches into 1 inch pieces; stir into the sour cream mixture.
6. Spread over crust; sprinkle with cinnamon.
7. Bake at 350 for 25-30 minutes or until the edges begin to brown.
8. Cool on a wire rack.
9. Spread with whipped topping; garnish with reserved peaches.
10. Store in refrigerator.
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