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Category: Cakes from Cake Mixes
Prep Time: Cook Time: Total Time:
***Cake***
1 can (29 ounce size) peach halves packed in heavy syrup
1 package (18.25 ounce size) butter-recipe yellow cake mix
1 package (3 ounce size) peach-flavor gelatin mix
1/2 cup butter, melted
4 eggs
1 teaspoon vanilla
***Frosting***
1 1/2 cup heavy cream
1/4 cup powdered sugar, + 2 tablespoons powdered sugar
Prepare the cake: Preheat the oven to 350 degrees F. Grease and flour two 9-inch-round cake pans.
Drain the peach halves, reserving 1/2 cup of the syrup. Puree the peach halves in a food processor until the mixture is smooth.
In the large bowl of an electric mixer, combine the peach puree, cake mix, gelatin mix, butter, eggs and vanilla. Blend 1 minute at low speed, scraping the bowl occasionally. Beat 2 minutes or more at medium speed, until the mixture is smooth.
Divide the batter evenly among the prepared pans, smooth the tops and bake 30 to 35 minutes, until the layers spring back when lightly touched with a finger and a toothpick inserted in the center comes out clean.
Set the layers on wire racks for 10 minutes to cool slightly, loosen each from the side of its pan, invert onto a rack, then invert again to upright.
While the layers are still warm, poke holes all over their tops with toothpicks. Pour the reserved syrup over the layers (1/4 cup over each) being careful to get all the syrup to soak into the cake, not run off the sides. Let layers cool completely.
Meanwhile, prepare the frosting: Beat the cream in the small bowl of an electric mixer until it has begun to thicken. Add the sugar and beat at high speed until stiff peaks form. Fill and frost the cooled cake.
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PEACHES AND CREAM CAKE
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Category: Cakes from Cake Mixes
Prep Time: Cook Time: Total Time:
***Cake***
1 can (29 ounce size) peach halves packed in heavy syrup
1 package (18.25 ounce size) butter-recipe yellow cake mix
1 package (3 ounce size) peach-flavor gelatin mix
1/2 cup butter, melted
4 eggs
1 teaspoon vanilla
***Frosting***
1 1/2 cup heavy cream
1/4 cup powdered sugar, + 2 tablespoons powdered sugar
Prepare the cake: Preheat the oven to 350 degrees F. Grease and flour two 9-inch-round cake pans.
Drain the peach halves, reserving 1/2 cup of the syrup. Puree the peach halves in a food processor until the mixture is smooth.
In the large bowl of an electric mixer, combine the peach puree, cake mix, gelatin mix, butter, eggs and vanilla. Blend 1 minute at low speed, scraping the bowl occasionally. Beat 2 minutes or more at medium speed, until the mixture is smooth.
Divide the batter evenly among the prepared pans, smooth the tops and bake 30 to 35 minutes, until the layers spring back when lightly touched with a finger and a toothpick inserted in the center comes out clean.
Set the layers on wire racks for 10 minutes to cool slightly, loosen each from the side of its pan, invert onto a rack, then invert again to upright.
While the layers are still warm, poke holes all over their tops with toothpicks. Pour the reserved syrup over the layers (1/4 cup over each) being careful to get all the syrup to soak into the cake, not run off the sides. Let layers cool completely.
Meanwhile, prepare the frosting: Beat the cream in the small bowl of an electric mixer until it has begun to thicken. Add the sugar and beat at high speed until stiff peaks form. Fill and frost the cooled cake.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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