Sunflower Cake

Name: Sunflower Cake
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 30
Cuisine: Global
Ingredients: 1 Tbsp apricot jam; 237 milliliters blueberries; 237 milliliters BREAKSTONES or KNUDSEN Sour Cream; 4 eggs; 5 fresh mint leaves; 118 milliliters oil; 3 larges peaches; 118 milliliters water; 1 teaspoon water; 227 grams tub COOL WHIP Whipped Topping, thawed, divided; 1 package (2-layer size) yellow cake mix

One serving contains 160 calories, 2g of protein, and 9g of fat. This recipe serves 30. This recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up apricot jam, water, water, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 30 minutes.

Instructions

Heat oven to 350F.

Equipment you will use

Oven

Beat first 5 ingredients in large bowl with mixer until blended; pour into 2 greased and floured 9-inch round pans.

Equipment you will use

Blender

Bowl

Bake 25 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min; remove from pans to wire racks. Cool completely.

Equipment you will use

Toothpicks

Oven

Cut 1 peach into 12 thin slices, then cut each remaining peach into 8 wedges. Stack cake layers on plate, filling layers with 2/3 cup COOL WHIP and thin peach slices.

Ingredients you will need

Peach

Frost top and side of cake with remaining COOL WHIP. Arrange peach wedges on top of cake to resemble sunflower petals, leaving 3-inch circle in center; fill center with blueberries.

Ingredients you will need

Blueberries