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Free Books / Cooking / Mom's Best Recipes Vol 4 / |  |
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Sour Cream Peach Cake |
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Free Books / Cooking / Mom's Best Recipes Vol 4 / | |
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Sour Cream Peach Cake |
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(by Shirley McNevich)
3/4 cup butter
1 box Duncan Hines yellow cake mix
2 egg yolks
2 cups Breakstone's sour cream
1 - 29oz. can Del Monte sliced peaches (drain well)
1/2 tsp. cinnamon
1 - 8oz. Cool Whip (thawed)
In a large bowl add cake mix--add butter and cut in the butter using two knives until it makes crumbs. Grease a 9 x 13 cake pan--spread cake mixture crumbs into the bottom and pat lightly with the back of a spoon. In a separate bowl beat the egg yolks--add sour cream and stir. Drain the sliced peaches--cut each peach slice into bite sized pieces--repeat with all peach slices. Add bite sized peaches to the sour cream mixture--stir. Pour peach mixture over the crust in the cake pan. Sprinkle cinnamon (to your taste) over the top of the cake. Bake at 350 degrees for 25-30 minutes or until edges start to brown. Cool completely and refrigerate overnight. Spread the Cool Whip over the entire top before cutting and serving.
Continue to:
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 4. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
frosting, candy, side dish, pudding, fudge, bread, entree, cooking, recipes, cake, pie, icing, cookies, beverage, dessert, soup, food
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