Peaches and Cream Layer Cake

Name: Peaches and Cream Layer Cake
Prep time: 2 h 25 min
Cook time: 2 h 25 min
Total time: 2 h 25 min
Yield: 16
Cuisine: Global
Ingredients: 118 milliliters butter, softened (do not use margarine); 2 Tbsps peach-flavored liqueur; 3 eggs; 59 milliliters peach preserves; 3 Tbsps peach preserves; 454 grams bag frozen sliced peaches, thawed and drained; 769 milliliters powdered sugar; 79 milliliters vegetable oil; 59 milliliters whipping cream; 2 Tbsps whipping cream or milk; 1 box Betty yellow cake mix

Peaches and Cream Layer Cake requires about 2 hours and 25 minutes from start to finish. This recipe serves 16. One serving contains 379 calories, 3g of protein, and 14g of fat. If you have butter, peach preserves, powdered sugar, and a few other ingredients on hand, you can make it. Only a few people really liked this dessert.

Instructions

Heat oven to 350F (325F for dark or nonstick pans). Grease or spray bottoms only of two 8- or 9-inch round cake pans. Reserve 8 peach slices for garnish; cover and refrigerate. In blender or food processor, place remaining peaches. Cover; blend until pureed. Reserve 1/4 cup blended peaches for filling; cover and refrigerate.

Ingredients you will need

Peach

Equipment you will use

Food Processor

Blender

Oven

In large bowl, beat remaining blended peaches, the cake mix, oil, 1/4 cup whipping cream and the eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.

Ingredients you will need

Whipping Cream

Cake Mix

Peach

Egg

Cooking Oil

Equipment you will use

Hand Mixer

Bowl

Pour into pans.

Bake 8-inch rounds 31 to 36 minutes, 9-inch rounds 26 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.

Equipment you will use

Toothpicks

Oven

Knife

In small bowl, stir reserved 1/4 cup blended peaches and 1/4 cup peach preserves until blended. Set aside for filling.

Ingredients you will need

Peach Preserves

Peach

Equipment you will use

Bowl

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.

Ingredients you will need

Powdered Sugar

Whipping Cream

Liqueur

Butter

Equipment you will use

Hand Mixer

Bowl

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.

Ingredients you will need

Frosting

Spread

Peach

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.

Ingredients you will need

Peach Preserves

Preserves