Peach Cake - cooking recipe

Ingredients

3/4 cup butter
1 pkg yellow cake mix
2 egg yolks
2 cups sour cream
1 can (29 oz.) sliced peaches, drained
1/2 tsp cinnamon
Cool Whip

Preparation

Cut butter into dry cake mix until mixture resembles coarse crumbs.
Pat into greased 13 x 9 x 2-inch pan.
Beat egg yolks separately; add sour cream and mix well.
Set aside a few peach slices for garnish; cut remaining peaches into 1-inch pieces and stir into sour cream mixture.
Spread over crust; sprinkle with cinnamon.
Bake at 350 for 25 to 30 minutes or until edges begin to brown.
Cool on wire rack; spread with topping; garnish with reserved peaches.
Store in refrigerator.