Recipe - Peachy Cream Cake

1 Box yellow cake mix
2 cn (1516 oz.) cut or sliced up peaches
(drain and reserve syrup)
1 Container; (8 oz.) whipped
cream or topping
1 Container; (8 oz.) peach
yogurt

(Source Newspaper or magazine some time ago)

Mix the cake according to directions BUT add 1/8 cup peach syrup to batter
and slice One half of one can of peaches into bits and add to batter. Pour into
two (2) round (8 inch) cake pans. Bake according to the directions on the
cake mix box. Remove from oven and cool for 10 minutes. Remove from pan and
cool completely.

FROSTING: Mix Three fourths of the whipped cream with the remaining One half can of
peaches, which is also cut into small bits. Top the first layer with
frosting. Place second layer on top and frost the top and all around the
cake. Decorate with remaining can of peaches.

Store in refrigerator:

NOTES: I use fat free/sugar free whipped topping and low fat yogurt in this
recipe and it does not change the flavor one iota. If peach yogurt is not
available, add 12 Tbsp peach preserves to plain or vanilla yogurt and you
will get the same if not better results. (Smg)
Posted to JEWISHFOOD digest by BUBBEG BUBBEG@aol.com on May 14, 1998