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Jean Tarkanian’s Moist Peach Cake




Source of Recipe


BBR


Recipe Introduction


Posted by: salsarose


List of Ingredients




2 cups sliced fresh peaches
1/4 cup sugar
1/4 cup orange juice
1 package yellow cake mix without pudding
1 package instant coconut pudding
1 cup water
4 eggs
1/2 cup salad oil

Creamy Peach Icing:

1/2 cup sliced fresh peaches
1 tablespoon sugar
1 tablespoon orange juice
1 package cream cheese (3 ounce)
1 tablespoon butter
1 teaspoon vanilla
2 cups confectioners sugar



Recipe



Combine peaches, sugar and orange juice and set aside. In large bowl combine the
two pudding mixes. Stir in the water, eggs and salad oil.

Beat with electric mixer for 2 minutes at medium speed.

Drain peaches. Pour 1/2 of cake batter into greased and floured 13 x 9-inch pan.
Arrange peach slices over top and cover with remaining cake batter.

Bake in 350 degrees oven until cake tests done (about 35 to 45 minutes).

Let cool in pan for 15 minutes before removing to serving platter. When cake has
cooled, completely frost with Cream Peach Icing.

Creamy Peach Icing: Combine peaches, sugar and orange juice. Let stand and set
aside. In bowl combine the cream cheese, butter, vanilla and confectioners
sugar. Beat well.

Drain peaches and reserve the liquid. Mash peaches and stir into cheese mixture.
Thin if necessary with reserved liquid.

Spread over cooled peach cake.