Peach Cake
Source of Recipe
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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 peachslices 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 wirerack.
Spread with whipped topping; garnish with reserved peaches. Store in
the refrigerator.
Yield: 12 servings.
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