Peach Cake

Peach Cake
Serves: 12

Since this cake needs to bake, I work backward and start by assembling it. The first time I made this scrumptious dessert, I was thrilled to find out how easy it was.—Donna Britsch, Tega Cay, South Carolina

3/4 cup cold butter
1 package Yellow cake mix (18-1/4 ounces)
2 egg yolks
2 cups Sour cream (16 ounces)
1 can (29 ounces) sliced peaches, drained
1/2 teaspoon ground cinnamon
1 carton Frozen whipped topping, thawed (8 ounces)

Instructions:

In a large bowl, cut butter into dry cake mix until the mixture resembles coarse crumbs. Pat into a greased 13-in. x 9-in. baking pan.

In another bowl, beat egg yolks; add sour cream until smooth. 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° for 25-30 minutes or until the edges begin to brown. Cool on a wire rack. Spread with whipped topping; top with reserved peaches. Store in the refrigerator.

Yield: 12 servings.