Peaches and Cream Cake
Peaches and Cream Cake might be just the hor d'oeuvre you are searching for. For 51 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 16. One portion of this dish contains around 3g of protein, 13g of fat, and a total of 350 calories. From preparation to the plate, this recipe takes approximately 2 hours and 25 minutes. 67 people were glad they tried this recipe. If you have butter, whipping cream, vegetable oil, and a few other ingredients on hand, you can make it. It is brought to you by Betty Crocker. With a spoonacular score of 13%, this dish is rather bad. Similar recipes include Peaches and Cream Cake, Peaches and Cream Cake, and Peaches-and-cream Ice Cream Cake.
Servings: 16
Preparation duration: 30 minutes
Cooking duration: 115 minutes
Ingredients:
1/2 cup butter, softened (do not use margarine)
2 tablespoons peach-flavored liqueur
3 eggs
3 tablespoons peach preserves
1 bag (16 oz) frozen sliced peaches, thawed and drained
3 1/4 cups powdered sugar
1/3 cup vegetable oil
2 to 4 tablespoons whipping cream or milk
1 box Betty Crocker® SuperMoist® yellow cake mix
Equipment:
food processor
blender
oven
hand mixer
bowl
toothpicks
knife
Cooking instruction summary:
1 Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms only of two 8- or 9-inch round cake pans. Reserve 8 peach slices for garnish; cover and refrigerate. In blender or food processor, place remaining peaches. Cover; blend until pureed. Reserve 1/4 cup blended peaches for filling; cover and refrigerate. 2 In large bowl, beat remaining blended peaches, the cake mix, oil, 1/4 cup whipping cream and the eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans. 3 Bake 8-inch rounds 31 to 36 minutes, 9-inch rounds 26 to 33 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; carefully remove from pans to cooling racks. Cool completely, about 1 hour. 4 In small bowl, stir reserved 1/4 cup blended peaches and 1/4 cup peach preserves until blended. Set aside for filling. 5 In medium bowl, beat powdered sugar, butter, liqueur and just enough of the 2 to 4 tablespoons whipping cream with spoon or electric mixer on low speed until smooth and spreadable. 6 Place 1 cake layer, rounded side down, on serving plate. Spread peach filling over layer to within 1/4 inch of edge. Top with second layer, rounded side up. Frost side and top of cake with frosting. 7 In small bowl, stir 3 tablespoons peach preserves; carefully spoon preserves around top edge of cake, allowing some to drizzle down side. Just before serving, cut reserved peach slices lengthwise in half; place on top of cake. Store loosely covered in refrigerator.
Step by step:
1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms only of two 8- or 9-inch round cake pans. Reserve 8 peach slices for garnish; cover and refrigerate. In blender or food processor, place remaining peaches. Cover; blend until pureed. Reserve 1/4 cup blended peaches for filling; cover and refrigerate.
2. In large bowl, beat remaining blended peaches, the cake mix, oil, 1/4 cup whipping cream and the eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
3. Pour into pans.
4. Bake 8-inch rounds 31 to 36 minutes, 9-inch rounds 26 to 33 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; carefully remove from pans to cooling racks. Cool completely, about 1 hour.
5. In small bowl, stir reserved 1/4 cup blended peaches and 1/4 cup peach preserves until blended. Set aside for filling.
6. In medium bowl, beat powdered sugar, butter, liqueur and just enough of the 2 to 4 tablespoons whipping cream with spoon or electric mixer on low speed until smooth and spreadable.
7. Place 1 cake layer, rounded side down, on serving plate.
8. Spread peach filling over layer to within 1/4 inch of edge. Top with second layer, rounded side up. Frost side and top of cake with frosting.
9. In small bowl, stir 3 tablespoons peach preserves; carefully spoon preserves around top edge of cake, allowing some to drizzle down side. Just before serving, cut reserved peach slices lengthwise in half; place on top of cake. Store loosely covered in refrigerator.
Nutrition Information:
covered percent of daily need
