This makes a lovely spring or summertime layer cake that is both peachy and creamy.
What You Need:
(Makes: 10-12 servings)
1 can (15 & 1/4 ounces) of sliced peaches, un-drained
1 package (18 & 1/4 ounces) of yellow cake mix
1/3 cup of vegetable oil
3 eggs
1 carton (8 ounces) of frozen whipped topping, thawed
3/4 cup (6 ounces) of peach yogurt
Garnish: Additional drained peaches, diced
What to Do:
STEP 1) Drain the peaches, reserving juice. Add enough water to juice to measure 1 & 1/4 cups. Cut the peaches into 1 inch pieces; set aside.
STEP 2) Using a large bowl, beat the cake mix, peach juice mixture, oil and eggs on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9 inch round baking pans. Bake at 350 degrees for 28 to 33 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.
STEP 3) In another bowl, combine the whipped topping and yogurt; fold in reserved peaches. Cut the cake equally in half horizontally. Spread the topping between layers and over top of cake. Garnish with additional diced peaches if desired. Store finished cake in the refrigerator.
STEP 4) Enjoy!
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