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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Woman's World 8/29/00. Take a classic combo and turn it into a special dessert with a box cake and whipped topping mix. Ingredients:
3 (1 1/3 ounce) envelopes whipped dessert topping mix |
1 1/2 cups milk |
1 1/2 teaspoons vanilla extract |
1/4 teaspoon ground nutmeg |
2 peaches, sliced (about 2 cups or 8 oz.) |
1 tablespoon packed light brown sugar |
1 tablespoon rum |
2 (3 ounce) packages cream cheese, softened |
1/3 cup packed light brown sugar |
1 teaspoon rum |
1 (18 1/4 ounce) package yellow cake mix |
2/3 cup buttermilk |
1/2 cup butter, softened |
3 eggs |
3 tablespoons rum |
Directions:
1. For frosting: At low speed beat topping mix, milk, vanilla and nutmeg until soft peaks form, about 3 minutes. Cover; refrigerate.
2. For cake and filling: Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans. Combine peach slices, 1 T. sugar and 1 T. r um; let stand, stirring occasionally.
3. Meanwhile, in large bowl with mixer on low speed, beat cake mix, buttermilk, butter, eggs, and 3 T. rum until moistened, 4 minutes.
4. Spread batter in pans. Bake 25 minutes or until toothpick inserted in centers comes out clean. Cool on racks 10 minutes. Remove from pans; cool completely on racks.
5. Meanwhile, at medium speed, beat cream cheese with remaining sugar and rum until thoroughly combined. Fold in 1/3 cup reserved frosting; refrigerate.
6. Assembly: Place 1 cake layer on serving plate; spread with cream cheese mixture. Top with peach slices, reserving several for garnish.
7. Top with remaining cake layer; spread top and side of cake with remaining frosting.
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