akes 1 - 8x8 inch cake
Peach Cake 3 egg, beaten 1 3
aking pan.
Stir yellow cake mix, 1 cup water, vegetable
mpletely.
To Assemble the Peach Ice Cream Layers:
ay before you make the cake. Knead the marzipan and powdered
o coat.
For the cake: Whisk flour, baking powder, and
ray. Gently toss 24 peach wedges with 2 tablespoons
layer 1/2 of the peach mixture over it.
Cover
st combined.
Pour the cake batter into the two
Arrange sliced peaches on bottom of 13 x 9 cake pan. Mix jello and cake mix and spread over peaches. Make holes in mixture and pour over the margarine (melted). Pour water and peach juice over all. Bake at 400\u00b0 for approximately one hour.
an.
Layer 1/2 peach mixture over it.
Cover
pray three 8-inch round cake pans with nonstick cooking spray
o room temperature.
Combine cake mix, water, eggs and oil
repare crumb mixture by mixing all ingredients by hand/food processor
Mix cake mix according to directions. Pour into 9 x 13-inch pan. Next, take the peach slices and place on top of the cake mix. Combine peach syrup, cream cheese and sugar. Mix well. Finally, drop the cream cheese mixture by the spoonful all over the cake mix. Bake according to the mix directions. Let cool. Spread whipped topping on top and sprinkle cinnamon. Serve cool. DELICIOUS!
Soak peaches in brandy in a closed container overnight.
Dissolve soda in buttermilk and add vanilla.
Sift flour, spices and baking powder together.
Beat egg yolks, and mix with salt, sugar and oil.
Add buttermilk mixture and flour mixture alternately to egg yolk mixture.
Add nuts and brandied peaches, then beat egg whites and fold in gently.
Pour into a 9- by 13-inch pan.
Bake at 350\u00b0F for 45 minutes.
For the sauce, combine all ingredients and bring to a boil.
Pour over cake while both are hot.
eaches.
2. Add peach juice, vanilla extract, peach extract, vegetable oil
Heat oven to 350\u00b0.
Mix all ingredients in ungreased, oblong pan (13 x 9 x 2-inch) with fork, scraping corners frequently until moistened.
Stir batter vigorously with fork 1 minute.
Scrape sides with rubber spatula.
Spread batter evenly in pan.
Bake until top springs back when touched lightly in center, 40 to 45 minutes.
Cool.
Loosen cake from sides.
Cut and serve directly from pan.
Store any remaining cake, loosely covered, in refrigerator.
Mix all ingredients together in an ungreased 9 X 13 cake pan. Bake at 375\u00b0 for 40 to 45 minutes. Let cool. Top with cool whip.
Mix all together in an ungreased 13 x 9-inch pan.
Bake at 350\u00b0 approximately 40 to 45 minutes.
You can use any flavor cake mix and any flavor pie filling to make different combinations.
pray three 8-inch round cake pans with nonstick cooking spray