Friday, July 29, 2011

Millons of Peaches..

I love summer time fruit. Here is the newest recipe I made this week...

Peach Cake


· 2 (15 ounce) can sliced peaches, undrained

· 1 (18.25 ounce) package yellow cake mix

· 1/3 cup vegetable oil

· 3 eggs

· 1 (8 ounce) carton frozen whipped topping, thawed

· 1 (6 ounce) container peach yogurt


1. Drain peaches, reserving juice. Add enough water to juice to measure 1-1/4 cups. Cut peaches into 1-in. pieces; set aside.

2. In a large mixing bowl, beat the cake mix, peach juice mixture, half of the cut up peaches, oil and eggs on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into 9x13 inch greased baking pans. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.

3. In a bowl, combine the whipped topping and yogurt; fold in the remaining reserved peaches. Spread topping between layers and over top of cake.

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