Ingredients Jump to Instructions ↓

  1. 1 can yellow cling peaches in light syrup

  2. 1 pint heavy whipping cream

  3. 1 1/4 cup confectioners sugar

  4. 1 tsp pure vanilla extract

  5. 1 envelope gelatin

  6. 2 tablespoons luke warm water

Instructions Jump to Ingredients ↑

  1. Prepare cake mix and bake in two 9 in layer pans. Combine whipping cream, confectioners sugar, and vanilla. Whip cream mixture until thick, slowly add the gelatin blended with warm water mixture. Whip until frostening consistency. Refrigerate for one hour. Pour off syrup, cut peaches in half, thinning them out. Allow cake to cool. Frosten first layer, cover the top completely with peach slices. Top with second layer, frosten. Garnish cake with remaining peach slices. Refrigerate for at least one half hour. Yield: serves 9 Notes: Best served chilled.


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