jglass
New member
Peach Delight Cake
SERVES 8 -10
1 (16 ounce) can sliced peaches (in light syrup)
1 (18 1/4 ounce) package yellow cake mix
1/3 cup oil
3 eggs
1 (6 ounce) container peach yogurt
1 (4 ounce) container frozen whipped topping
Preheat oven to 350 degrees. Grease and flour 2 8-inch or 9-inch round cake pans.
Drain the peaches, reserving the syrup. Add enough water to the syrup to make 1 1/4 cups.
In a large bowl, beat cake mix, syrup, oil and eggs until well combined.
Pour batter into prepared pans. Bake at 350 degrees, 27 to 32 minutes for 8-inch pans or 23 to 28 minutes for 9-inch pans.
Cool 10 minutes in pan, then remove to wire rack and cool completely.
Cut peaches into bite-sized pieces. Mix yogurt and whipped topping, then fold in peaches.
Place 1 layer of cake on serving plate; top with 1/2 of the whipped topping mix.
Cover with the second cake layer and frost top with remaining whipped topping mix.
Refrigerate about 2 hours before serving.
SERVES 8 -10
1 (16 ounce) can sliced peaches (in light syrup)
1 (18 1/4 ounce) package yellow cake mix
1/3 cup oil
3 eggs
1 (6 ounce) container peach yogurt
1 (4 ounce) container frozen whipped topping
Preheat oven to 350 degrees. Grease and flour 2 8-inch or 9-inch round cake pans.
Drain the peaches, reserving the syrup. Add enough water to the syrup to make 1 1/4 cups.
In a large bowl, beat cake mix, syrup, oil and eggs until well combined.
Pour batter into prepared pans. Bake at 350 degrees, 27 to 32 minutes for 8-inch pans or 23 to 28 minutes for 9-inch pans.
Cool 10 minutes in pan, then remove to wire rack and cool completely.
Cut peaches into bite-sized pieces. Mix yogurt and whipped topping, then fold in peaches.
Place 1 layer of cake on serving plate; top with 1/2 of the whipped topping mix.
Cover with the second cake layer and frost top with remaining whipped topping mix.
Refrigerate about 2 hours before serving.