| 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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