Perfect Peaches And Cream Cake

Heat oven to 350 degrees F. Grease bottoms only of two 8 or 9 inch round cake pans. Reserve eight peach slices for the garnish. Cover and refrigerate.

In a blender or food processor, cover and blend the remaining peaches until pureed. Reserve 1/4 cup of the blended peaches for the filling. Cover and refrigerate.

In a large bowl, beat the remaining blended peaches, the cake mix, oil, 1/3 cup whipping cream, and the eggs with an electric mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes. Scrape the bowl occasionally.

Pour into prepared cake pans. Bake 8 inch round cake pans for 38 to 42 minutes or 9 inch round cake pans for 28 to 33 minutes or (for both sizes) until a wooden toothpick inserted into the center comes out clean. Cool for 10 minutes.

Run a knife around the sides of the pans to loosen the cake. Carefully remove from pans to wire rack. Cool completely for one hour.

In a small bowl, stir together reserved 1/4 cup blended peaches and 1/4 cup peach preserves. Set aside for the filling.

In a medium bowl, beat the powdered sugar, butter, liqueur, and just enough of the 2 to 4 tablespoons whipping cream with a spoon or with an electric mixer on low speed until smooth and spreadable.

Place one cake layer, rounded side down, on a serving plate. Spread the peach filling over the layer to within 1/4 inch of the edge. Top with second layer, rounded side up. Frost side and top of cake with frosting.

In a small bowl, stir 3 tablespoons of the peach preserves. Carefully spoon preserves around top edge of the cake, allowing some to drizzle down the side.

Just before serving, cut reserved peach slices lengthwise in half and place on top of the cake. Store loosely covered in refrigerator.