Peaches and Cream Cake

By

Prep Time: 30 min
Total Time: 2 hours 25 min
Makes: 16 servings

Nutrition Information:
1 Serving: Calories 390 (Calories from Fat 140); Total Fat 16g (Saturated Fat 7g, Trans Fat 1g); Cholesterol 65mg; Sodium 270mg; Total Carbohydrate 59g (Dietary Fiber 0g, Sugars 44g); Protein 2g Percent Daily Value*: Vitamin A 10%; Vitamin C 25%; Calcium 6%; Iron 4% Exchanges: 1/2 Starch; 3 1/2 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.

View complete recipe

  • 16

Ingredients

  • 1 bag (16 oz) frozen sliced peaches, thawed
  • 1 box Betty Crocker® SuperMoist® yellow cake mix
  • 1/3 cup vegetable oil
  • 1/3 cup whipping cream
  • 3 eggs
  • 1/4 cup peach preserves
  • 3 1/4 cups powdered sugar
  • 1/2 cup butter, softened (do not use margarine)
  • 2 tablespoons peach-flavored liqueur
  • 2 to 4 tablespoons whipping cream or milk
  • 3 tablespoons peach preserves

Preparation

Step 1

1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening or cooking spray. Reserve 8 peach slices for garnish; cover and refrigerate. In blender or food processor, place remaining peaches; cover and blend until pureed. Reserve 1/4 cup blended peaches for filling; cover and refrigerate.
2. In large bowl, beat remaining blended peaches, the cake mix, oil, 1/3 cup whipping cream and the eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
3. Bake 8-inch rounds 32 to 36 minutes, 9-inch rounds 28 to 33 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; carefully remove from pans to cooling racks. Cool completely, about 1 hour.
4. In small bowl, stir reserved 1/4 cup blended peaches and 1/4 cup peach preserves until blended. Set aside for filling.
5. In medium bowl, beat powdered sugar, butter, liqueur and just enough of the 2 to 4 tablespoons whipping cream with spoon or electric mixer on low speed until smooth and spreadable.
6. Place 1 cake layer, rounded side down, on serving plate. Spread peach filling over layer to within 1/4 inch of edge. Top with second layer, rounded side up. Frost side and top of cake with frosting.
7. In small bowl, stir 3 tablespoons peach preserves; carefully spoon preserves around top edge of cake, allowing some to drizzle down side. Just before serving, cut reserved peach slices lengthwise in half; place on top of cake. Store loosely covered in refrigerator.
High Altitude (3500-6500 ft): Decrease oil to 2 tablespoons; decrease 1/3 cup whipping cream to 1/4 cup. Add 1/4 cup water with the whipping cream.

Substitution
If you don’t have peach liqueur, use 1 1/2 teaspoons vanilla plus 2 tablespoons water.

Special Touch
Peach liqueur gives the frosting a burst of ultra-peachy flavor. Try it drizzled over fresh peach slices and vanilla ice cream for a super-easy summer dessert.

View complete recipe