Creamy Peach Cake – outrageously good!
Creamy Peach Cake
Ingredients
1 – 15 ¼ oz can sliced peaches, undrained
1 pkg yellow cake mix
1/3 cup canola oil
3 eggs
1 – 8 oz carton frozen whipped topping, thawed
¾ cup peach yogurt
Directions
~Preheat oven at 350°.
~Drain peaches, reserving juice. Add enough water to juice to measure 1¼ cups.
~Cut peaches into 1″ pieces. Set aside.
~In a large bowl, beat the cake mix, peach juice, oil, and eggs on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9″ round baking pans. Bake for 28-33 minutes.
~Cool in pans for 10 minutes before removing to wire racks to cool completely.
~In a bowl, combine the whipped topping and yogurt. Fold in reserved peaches. Spread topping between layers and over top of cake.
~Garnish with additional diced peaches.
~Store in refrigerator.
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