Peaches 'N Cream Cake - cooking recipe

Ingredients

For frosting
3 (1 1/3 ounce) envelopes whipped dessert topping mix
1 1/2 cups milk
1 1/2 teaspoons vanilla extract
1/4 teaspoon ground nutmeg
For filling
2 peaches, sliced (about 2 cups or 8 oz.)
1 tablespoon packed light brown sugar
1 tablespoon rum
2 (3 ounce) packages cream cheese, softened
1/3 cup packed light brown sugar
1 teaspoon rum
For cake
1 (18 1/4 ounce) package yellow cake mix
2/3 cup buttermilk
1/2 cup butter, softened
3 eggs
3 tablespoons rum

Preparation

For frosting: At low speed beat topping mix, milk, vanilla and nutmeg until soft peaks form, about 3 minutes. Cover; refrigerate.
For cake and filling: Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans. Combine peach slices, 1 T. sugar and 1 T. r um; let stand, stirring occasionally.
Meanwhile, in large bowl with mixer on low speed, beat cake mix, buttermilk, butter, eggs, and 3 T. rum until moistened, 4 minutes.
Spread batter in pans. Bake 25 minutes or until toothpick inserted in centers comes out clean. Cool on racks 10 minutes. Remove from pans; cool completely on racks.
Meanwhile, at medium speed, beat cream cheese with remaining sugar and rum until thoroughly combined. Fold in 1/3 cup reserved frosting; refrigerate.
Assembly: Place 1 cake layer on serving plate; spread with cream cheese mixture. Top with peach slices, reserving several for garnish.
Top with remaining cake layer; spread top and side of cake with remaining frosting.