Via Betty Crocker

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
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