 |
Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 15 |
|
So moist & light, & topped with delicious peachy cream. So easy to make Ingredients:
1 extra moist yellow cake mix |
2 cans (398ml each) peach slices in light syrup |
500ml whipping cream |
1 large (6 serving size) vanilla instant pudding mix |
Directions:
1. Well ahead of time, prepare the peaches:-
2. Drain well. Reserve the juice for the cake mix
3. When well drained, place in a bowl & mash peaches with a potato masher. There should still be small whole pieces in the pulp
4. Place in a sieve & let drip for awhile, stiring occasionally
5. The mixture will be wet & sloppy
6. CAKE:-
7. Pre-heat oven to 350 degrees
8. Grease & flour a 9x13 inch cake pan
9. Prepare cake mix as directed on the pkg, but replace the amount of water called for with the same amount of reserved peach juice.
10. Pour into pan & bake as directed on pkg - around 35 mins or until a toothpick inserted in the center comes out clean
11. Cool completely in the pan on a wire rack
12. FROSTING:-
13. In the large bowl of an electric mixer place the whipping cream & the instant pudding
14. Beat on low speed until combined
15. On medium speed, beat until the mixture becomes very thick
16. Remove from the mixer
17. Fold in the peach pulp & mix well.
18. Spread over cake.
19. Store in the fridge
|
|