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Name: Peachy Cream Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 cn (15-16 oz.) sliced peaches; 1 Container; (8 oz.) whipped; 1 Box yellow cake mix; 1 Container; (8 oz.) peach

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INGREDIENTS

2 cn (15-16 oz.) sliced peaches
1 Container; (8 oz.) whipped
1 Box yellow cake mix
1 Container; (8 oz.) peach

INSTRUCTIONS

(Source -- Newspaper or magazine some time ago) Mix the cake according to directions BUT add 1/8 cup peach syrup to batter and slice 1/2 of one can of peaches into bits and add to batter. Pour into two (2) round (8 inch) cake pans. Bake according to the directions on the cake mix box. Remove from oven and cool for 10 minutes. Remove from pan and cool completely. FROSTING: Mix 3/4 of the whipped cream with the remaining 1/2 can of peaches, which is also cut into small bits. Top the first layer with frosting. Place second layer on top and frost the top and all around the cake. Decorate with remaining can of peaches. Store in refrigerator: NOTES: I use fat free/sugar free whipped topping and low fat yogurt in this recipe and it does not change the flavor one iota. If peach yogurt is not available, add 1-2 Tbsp peach preserves to plain or vanilla yogurt and you will get the same if not better results. (Smg) Posted to JEWISH-FOOD digest by BUBBEG on May 14, 1998

NOTES

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Peachy Cream Cake

2 cn (15-16 oz.) sliced peaches
1 Container; (8 oz.) whipped
1 Box yellow cake mix
1 Container; (8 oz.) peach

(Source -- Newspaper or magazine some time ago)    Mix the cake according to directions BUT add 1/8 cup peach syrup to batter  and slice 1/2 of one can of peaches into bits and add to batter. Pour into  two (2) round (8 inch) cake pans. Bake according to the directions on the  cake mix box. Remove from oven and cool for 10 minutes. Remove from pan and  cool completely.    FROSTING: Mix 3/4 of the whipped cream with the remaining 1/2 can of  peaches, which is also cut into small bits. Top the first layer with  frosting. Place second layer on top and frost the top and all around the  cake. Decorate with remaining can of peaches.    Store in refrigerator:    NOTES: I use fat free/sugar free whipped topping and low fat yogurt in this  recipe and it does not change the flavor one iota. If peach yogurt is not  available, add 1-2 Tbsp peach preserves to plain or vanilla yogurt and you  will get the same if not better results. (Smg)  Posted to JEWISH-FOOD digest by BUBBEG <BUBBEG@aol.com> on May 14, 1998

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Nutrition

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Serving Size: 1 Serving (504g)
Recipe Makes: 1 Servings

Calories: 2177
Calories from Fat: 526 (24%)

Amt Per Serving		% DV

	Total Fat 58.5g	78 %
	Saturated Fat 8.8g	44 %
	Monounsaturated Fat 24.5g
	Polyunsanturated Fat 22.1g
Cholesterol 10.1mg		3 %
Sodium 3311.3mg		114 %
Potassium 413.3mg		11 %
Total Carbohydrate 393.6g		116 %
	Dietary Fiber 5.5g	22 %
	Sugars, other 388.1g
Protein 22.2g		32 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2177

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