Peaches and Cream Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 box golden butter cake mix
2 Tablespoons chopped candied ginger
1 can {16oz} cream cheese frosting
1 package whipped topping
1/2 teaspoon vanilla
1/2 cup peache preserves melted
4 ripe peaches, sliced and divided in 2
1 pint raspberries divided in 2
1 1/2 cups sweetened shredded coconut
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Directions: |
Directions:Heat oven to 350º F. Grease two 9" cake pans
Prepare cake mix according to package directions, adding ginger
Divide batter evenly between pans
Bake 20 minutes, or until done. Let cool in pans 10 minutes.
Invert cakes on cooling rack. Let cool completely.
Using mixer on high, beat frosting, whipped topping and vanilla extract 1 minute or until fluffy
Place one cake layer on serving platter: spread with peach preserves and 1/2 frosting mixture. Top with 1/2 peach slices and 1/2 raspberries. Place last cake layer over fruit. Spread top and sides of cake with remaining frosting mixture. Press coconut onto sides of cake. Arrange remaining peach slices and raspberries on cake. |
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Number Of
Servings: |
Number Of
Servings:16 |
Preparation
Time: |
Preparation
Time:Prep 20 minutes, total 1 1/2 hours |
Personal
Notes: |
Personal
Notes: Nice occasion cake.. Looks festive on a cake stand as centerpiece....
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