1. Preheat oven to 350 degrees F (175 degrees C). Generously grease bottom

only of a 9x13 inch pan with butter or margarine. Remove about 2 cups of

dry cake mix; reserve for later.

2. Beat remaining dry cake mix (about 2 cups), butter, peach puree, eggs,

egg substitute, and sour cream in a large mixing bowl on medium speed for 2

minutes, scraping bowl occasionally. Spread half of the batter in the

prepared pan.

3. In 2 cup measure, stir together reserved dry cake mix, brown sugar,

pecans, and cinnamon; sprinkle evenly over the batter in pan.

4. Carefully spread remaining batter evenly over cinnamon-sugar mixture by

dropping batter by dollops over the mixture then spreading. Bake 30 to 33

minutes in the preheated oven or until cake springs back when touched

lightly in center.

5. For icing, stir confectioners' sugar, milk, and vanilla until thin

enough to drizzle, stirring in additional milk, 1 teaspoon at a time, if

necessary. Poke top of warm care several times with fork then spread icing

over top of cake. Cool completely, about 1 hour. Store covered.