Peaches and Cream Cake

This is for Megan. It was a delicious birthday cake. It comes from the evil cake book.

1 can (29 oz) peach halves packed in heavy syrup, drained and syrup reserved

1 pkg. plain yellow cake mix

8 Tbsp. butter, melted

4 large eggs

1 tsp. pure vanilla extract

whipping cream

sugar for the whipping cream

1. Preheat the oven to 350. Grease and flour a 9x13 in. pan.

2. Place about 8 of the peach halves in a food processor and process until smooth. (I think I did this in my blender.) This should measure about 1 1/2 C. Reserve 1/2 C. syrup and the remaining peach halves.

3. Place the cake mix, peach puree, melted butter, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 to 3 minutes more, scraping down the sides again if needed. The batter should look well blended. Pour the batter into the prepared pan and put it in the oven.

4. Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 35 to 40 minutes. Place the cake on a wire rack to cool for 10 minutes. Poke holes in the top of the cake with a toothpick. Carefully pour the reserved peach syrup over the layers so the cake soaks up all the juice. Let the cake cool completely.

5. Prepare the whipping cream. Cut the remaining peach halves into 1/2 inch thick slices.

6. To serve: cut a slice of cake, top with peaches and sweetened cream.

You may find that you want more peaches than the leftovers from the can. And don't be skimpy on the whipped cream. Yum.