Shelly's Recipe

PEACHES AND VELVET CREAM CAKE

Category: Cakes

1 pkg yellow cake mix
1 pkg dry cream white frosting mix
1/2 pint whipping cream
2 (10 oz) pkg frozen sliced peaches, thawed and well drained, or 1 (1 lb) can sliced peaches, well drained, or 2 cups sliced fresh peaches, well drained
Thin icing (recipe follows)
Additional peach slices for garnish

Bake cake in 2 (9 inch) round cake pans as direct. Cool completely. Split cakes in half. Add 2 cups frosting mix to whipping cream. Chill 1 hour. Whip until stiff. Fold I peaches. Spread between layers. Spread top with thin icing; let some drizzle down sides. Chill. Just before serving; garnish to edge of cake with slices of fresh peaches.

Thin icing: Blend remaining frosting mix with 2-3 tbsp hot water and 1 tbsp light corn syrup. Beat until smooth.