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:

Quickview
231k Calories
1g Protein
11g Total Fat
30g Carbs
1% Health Score
Limit These
Calories
231k
12%

Fat
11g
18%

  Saturated Fat
8g
50%

Carbohydrates
30g
10%

  Sugar
28g
32%

Cholesterol
48mg
16%

Sodium
64mg
3%

Alcohol
0.41g
2%

Get Enough Of These
Protein
1g
3%

Vitamin A
341IU
7%

Vitamin E
0.66mg
4%

Selenium
2µg
4%

Vitamin B2
0.06mg
3%

Vitamin C
2mg
3%

Phosphorus
25mg
3%

Vitamin K
2µg
2%

Potassium
71mg
2%

Vitamin D
0.28µg
2%

Fiber
0.47g
2%

Vitamin B5
0.18mg
2%

Copper
0.03mg
2%

Vitamin B12
0.09µg
1%

Folate
5µg
1%

Iron
0.25mg
1%

Vitamin B3
0.24mg
1%

Zinc
0.17mg
1%

Vitamin B6
0.02mg
1%

Manganese
0.02mg
1%

Calcium
10mg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Hearty Meaty Fall Soup
Sweet and Sour Spareribs
Peppernut Snowmen Cookies
Chocolate Souffle with Vanilla Cream
Strawberry Cheesecake Parfaits
Cranberry Walnut Tart
Mesclun with Glazed Pecans, Goat Cheese and Dijon-Mustard Vinaigrette
Chocolate Bread Pudding with Two Chocolate Sauces & Almond Bark
Goto (beef tripe) congee
Overnight Injera
Food Trivia

Peanuts can be used to make dynamite.

Food Joke

What's the difference between a biscuit and a monster? You can dip a biscuit in your tea, but a monster is too big to fit in the cup.

Popular Recipes
Quick Chicken Enchilada Soup

Foodista

Homemade Pancetta

Leites Culinaria

Eggnog - Slimmed

Foodnetwork

Mallowmores

Leites Culinaria

Spicy Shrimp and Avocado Cocktail

Lifes Ambrosia