"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Fast Fixin' Peach and Strawberry Cake, by Nadine Yoder, is from Enos and Amanda Yoder,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 pkg. Strawberry Cake Mix 1/4 cup oil 2 eggs 1/2 cup water 1 can (20 oz) peach pie filling
Preheat oven to 350º. Pour oil into a 13x9x2 inch pan; tilt pan to cover bottom. Put cake mix, eggs and water into pan; stir with a fork or spoon until blended (about 2 minutes). Scrape sides and spread batter evenly in pan. Spoon pie filling onto batter; use a fork to fold into batter just enough to create a marbled effect. Bake at 350º for 35-45 minutes, until a toothpick inserted comes out clean. Cooled cake may be sprinkle with powdered sugar. Use a knife to loosen cake from sides; cut and serve directly from pan. Store cake loosely covered.
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