Kimberly's cafe's peach delight cake

12 servings

Ingredients

Quantity Ingredient
1 (16 oz) can sliced peaches in light syrup
Water
1 (1-pound,2-1/4 oz) package Betty Crocker Super Moist Yellow Cake Mix
(pudding in the mix)
½ (8-ounce) container frozen non-dairy whipped topping, thawed
1 (6-ounce) container Yoplait Original Harvest Peach yogurt

Directions

Recipe from Kimberly's Cafe, Wilton Manors, FL Heat oven to 350 degrees. Generously grease and flour 2 (9-inch) round (1-½ inch deep) cake pans.

Drain peaches, reserving the syrup. Add enough water to the syrup to measure 1-¼ cups liquid.

Prepare the cake mix according to package directions, substituting the peach syrup mixture for the water.

Divide the batter as evenly as possible between the two prepared pans. Bake for 24 minutes or until a toothpick inserted in center comes out clean. Place pans on wire racks and cool cakes in pans for 10 minutes. Invert the pans onto the wire racks and cool cake layers completely.

Meanwhile, cut the peach slices crosswise into ⅜-inch pieces. Dry well on paper towels. Mix the whipped topping thoroughly with the yogurt and fold in the peaches. Place one cake layer, top side down, on a serving plate. Cover with about half the whipped topping mixture. Top with the other cake layer, top side up, and spoon remaining topping mixture over the cake. Refrigerate at least 2 hours or until completely chilled.

Makes 12

From: Sun-Sentinel Food Section, Thursday, July 20, 1995 "You Asked For It".

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