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Georgia Peach Shortcake




Source of Recipe


Internet


List of Ingredients




4 egg yolks
1/2 c. sugar
1/2 c. flour
1/3 c. Hershey's cocoa
1/4 c. sugar
1/2 tsp. baking soda
1/4 tsp. salt
1/3 c. water
1 tsp. vanilla
4 egg whites
2 tbls. sugar
2 c. heavy or whipping cream
3/4 c. confectioners sugar
1 tsp. vanilla
3 c. sliced peaches, well drained**

Recipe



Grease bottom of two 9" square or layer pans
Line with wax paper; grease paper; set aside
Beat egg yolks 3 minutes on medium speed in large mixer bowl
Gradually add 1/2 c. sugar, continue beating 2 minutes
Combine flour, cocoa, 1/4 c. sugar, the baking soda and salt; add alternately with water and 1 tsp. vanilla on low speed just until batter is smooth
Beat egg whites in small mixer bowl until foamy; add 2 tbls. sugar and beat until stiff peaks form
Carefully fold beaten egg whites into chocolate mixture
Spread batter evenly in prepared pans
Bake at 375º for 14 to 16 minutes or until cake springs back when touched lightly.
Cool 10 minutes; remove cakes from pans
Peel off wax paper; cool completely
Beat cream, confectioners sugar and 1 tsp. vanilla in large mixer bowl until stiff
Place one cake layer upside down on serving plate; frost with about 1 c. of the whipped cream.
With pastry tube or spoon, make a border of whipped cream 1/2 inch high and 1 inch wide around edge of layer
Fill center with peach slices, reserving 12 peach slices for top of cake
Carefully place second layer, top side up, on filling
Gently spread all but 1 c. whipped cream on top of cake
With pastry tube or spoon, make a border of whipped cream around edge of top layer of cake
Arrange remaining peach slices in center
Chill about an hour before serving.

**use fresh peaches or 16 oz. package frozen or 29 oz. can peach slices
10-12 servings