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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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I first tasted this cake about 15 years ago when a dear aunt brought it to a family reunion. I knew I had to have the recipe...and I was thrilled to discover how easy it is to make.Donna Britsch, Tega Cay, South Carolina Ingredients:
3/4 cup cold butter, cubed |
1 package yellow cake mix (regular size) |
2 egg yolks |
2 cups (16 ounces) sour cream |
1 can (29 ounces) sliced peaches, drained |
1/2 teaspoon ground cinnamon |
1 carton (8 ounces) frozen whipped topping, thawed |
Directions:
1. In a large bowl, cut butter into cake mix until the mixture resembles coarse crumbs. Pat into a greased 13-in. x 9-in. baking pan.
2. In another bowl, beat egg yolks; add sour cream until smooth. 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.
3. Bake at 350° for 25-30 minutes or until the edges begin to brown and a toothpick inserted near the center comes out clean. Cool on a wire rack. Spread with whipped topping; top with reserved peaches. Store in the refrigerator. Yield: 12 servings.
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