| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes | 12 | Servings | |
INGREDIENTS
| 3/4 | c | Cold butter or margarine |
| 1 | pk | Yellow cake mix; 18 1/2 ounces |
| 2 | Egg yolks | |
| 2 | c | Sour cream; 16 ounces |
| 29 | oz | Canned sliced peaches |
| 1/2 | ts | Ground cinnamon |
| 8 | oz | Frozen whipped topping; thawed |
INSTRUCTIONS
In a bowl, cut butter into cake mix until the mixture resembles coarse crumbs. Pat into a greased 13-in. x 9-in. x 2-in. baking pan. In another bowl, beat egg yolks; add the sour cream and mix well. Set aside 6-8 peach slices for garnish. Cut remaining peaches into 1-in. pieces; stir into the sour cream mixture. Spread over crust; sprinkle with cinnamon. Bake at 350 degrees for 25-30 minutes or until the edges begin to brown. Cool on a wire rack. Spread with whipped topping; garnish with reserved peaches. Store in the refrigerator. Yield: 12 servings. Recipe by: http://www.tasteofhome.com/ Posted to recipelu-digest Volume 01 Number 575 by "Valerie Whittle" <catspaw@inetnow.net> on Jan 22, 1998
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