Peaches n’ Cream Cake

Peaches n' Cream Cake

INGREDIENTS

1 pack MAYA Decadence Yellow Cake Mix 520g
1/3 cup vegetable oil
1 cup + 1 tablespoon water
3 pieces eggs

Glaze:
1 cup all–purpose cream, chilled and whipped with
1/4 cup condensed milk
1 can peaches, drained and sliced

 

PROCEDURE

Preheat oven to 350 degrees F. Grease and line bottom of two 8–inch round pans. Set aside.

In a mixing bowl, combine cake mix, oil, water and eggs. Beat with an electric mixer at low speed for 30 seconds. Scrape sides and continue beating for 2 minutes at a medium speed or beat by hand using a wire whisk for 3 minutes. Pour mixture into prepared pans and bake in the preheated oven for 30 minutes or until toothpick inserted at the center of the cake comes out clean. Cool.

To Assemble:
Place one cake layer on a serving tray pan. Spread some of whipped cream mixture then top with half of peach slices. Top with the other cake layer. Spread remaining cream on top of cake. Decorate as desired with the remaining peaches.

Photograph above from itheecook.blogspot.com

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