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Peach Cake

Source of Recipe

Sandy (Aquasea221) 1/17/98


List of Ingredients

3/4 Cup cold butter or margarine
1 Package yellow cake mix (18-1/2 ounces)
2 egg yolks
2 Cups sour cream (16 ounces)
1 Can sliced peaches (29 ounces) drained
1/2 Teaspoon ground cinnamon
1 Carton frozen whipped topping (8 ounces) thawed


Recipe

In a bowl, cut butter into cake mix until the mixture resembles coarse
crumbs. Pat into a greased 13-in. x 9-in. x 2-in. baking pan. In another
bowl, beat egg yolks; add the sour cream and mix well. Set aside 6-8 peach
slices for garnish. Cut remaining peaches into 1-in. pieces; stir into the
sour cream mixture. Spread over crust; sprinkle with cinnamon. Bake at 350
degrees for 25-30 minutes or until the edges begin to brown. Cool on a wire
rack.

Spread with whipped topping; garnish with reserved peaches. Store in the
refrigerator. Yield: 12 servings.