"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Canned Peach Cake Recipe

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This recipe for Canned Peach Cake, by , is from Gails Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gail Hagen
Added: Sunday, August 23, 2009


3/4 cup cold butter or margarine
l pkg yellow cake mix (2 layer)
2 egg yolks
2 cups sour cream
l can sliced peaches -- (29 oz) drained
l/2 tsp cinnamon
l 8oz carton frozen whipped topping,thawed

In a bowl cut butter into dry cake mix, until
mixture resembles coarse crumbs.

Pat into a greased 9 x l3 pan.

In another bowl, beat egg yolks; add the sour
cream and mix well.

Set aside 6 or 7 peach slices for garnish.

Cut remaining peaches into l" pieces.

Stir in sour cream mixture.

Spread over crust; sprinkle with cinnamon.

Bake at 350 F for 25 to 30 minutes or until
edges start to brown.

Cool on wire rack.

Spread with topping and garnish with reserved
peach slices.

Keep refrigerated.




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