Louisiana Blue Ribbon Peach Cake - cooking recipe

Ingredients

1 Duncan Hines butter cake mix
5 c. peaches, peeled and sliced
1/2 c. water
4 Tbsp. cornstarch
1 c. sour cream

Preparation

Bake cake according to package directions in 2 (8-inch) round pans.
Cool.
Divide to make 4 layers.
In a saucepan, combine peaches, water, sugar and cornstarch and cook until thick.
Set aside and allow to cool.
On the first cake layer, spread 1/4 of the peach mixture, then spread 1/4 cup sour cream.
Repeat for remaining layers.
Refrigerate.
Garnish slices with mint sprigs. This cake is best made a day ahead to let the flavors mingle.