Peach Cake - cooking recipe

Ingredients

3/4 c. cold butter or margarine
1 box yellow cake mix
2 egg yolks
16 oz. sour cream
1 29 oz. can sliced peaches, drained
1/2 tsp. ground cinnamon
1 8 oz. Cool Whip

Preparation

In a bowl, cut butter into cake mix until the mixture resembles coarse crumbs.
Pat into a greased 13 X 9 baking pan. In another bowl, beat egg yolks; add the sour cream and mix well. Set aside 6 to 8 peach slices for garnish.
Cut remaining peaches into 1 inch pieces; stir into the sour cream mixture.
Spread over crust; sprinkle with cinnamon.
Bake at 350 degrees for 25 to 30 minutes or until the edges begin to brown.
Cool on a wire rack. Spread with Cool Whip; garnish with reserved peaches.
Store in the refrigerator.