 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 10 |
|
This is another of those recipes my mom and I found when cleaning out one of her kitchen closets. It was cut from a Betty Crocker cake mix box. If you like peaches you'll love this cake! Ingredients:
1 (16 ounce) can sliced peaches (in light syrup) |
1 (18 1/4 ounce) package yellow cake mix |
1/3 cup oil |
3 eggs |
1 (6 ounce) container peach yogurt |
1 (4 ounce) container frozen whipped topping |
Directions:
1. Preheat oven to 350 degrees. Grease and flour 2 8-inch or 9-inch round cake pans.
2. Drain the peaches, reserving the syrup. Add enough water to the syrup to make 1 1/4 cups. In a large bowl, beat cake mix, syrup, oil and eggs until well combined.
3. Pour batter into prepared pans. Bake at 350 degrees, 27 to 32 minutes for 8-inch pans or 23 to 28 minutes for 9-inch pans. Cool 10 minutes in pan, then remove to wire rack and cool completely.
4. Cut peaches into bite-sized pieces. Mix yogurt and whipped topping, then fold in peaches. Place 1 layer of cake on serving plate; top with 1/2 of the whipped topping mix. Cover with the second cake layer and frost top with remaining whipped topping mix. Refrigerate about 2 hours before serving.
|
|