February 25, 2011
Recipe for Peaches and Cream Cake
This cake is easy and oh so good! Taste really good this time of year when you want a taste of summer, but it still seems so far away...
Shortening and flour for cake pans
1 can (29 ounces) of peach halves in heavy syrup, drained and syrup reserved
1 package plain yellow cake mix
8 tablespoons butter, melted
4 large eggs
1 teaspoon pure vanilla extract
ICING (sweetened cream):
1 cup heavy cream
1/4 cup powdered sugar
Preheat oven to 350 degrees. Prepare two 9 in round cake pans by generously greasing with shortening and dusting with flour, shaking out excess.
Puree in a blender or food processor about 8 of the peach halves. Should be about 2 cups of puree.
Mix the cake mix, peach puree, melted butter, eggs, and vanilla in a large mixing bowl with an electric mixer until well blended. Batter should look smooth and light. Divide the batter between prepared plans.
Bake for about 30 minutes or until the cake is golden and cake is pulling away from the sides of the pan. Allow to cool for ten minutes on a wire rack. Run a knife around the edge and invert onto plate. Turn cake right side up and while still warm poke holes with a toothpick and pour reserved syrup over the top. (Use about 1/4 to 1/2 cup for each cake layer.) Allow the cake to cool completely.
Prepare the sweetened cream by beating cream in an electric mixer until thickened (1 - 2 minutes). Then add powdered sugar and continue beating until stiff peaks form (another 1 - 2 minutes). **Cream will come together much easier if you put your mixing bowl in the freezer before starting.**
Ice cake and store in fridge until ready to serve.