Peaches and Cream Cake

1 pkg. Betty Crocker yellow cake mix
1 pkg. Betty Crocker creamy white frosting mix
1/2 pt. whipping cream
3 c. finely chopped fresh peaches, well drained*

Thin Icing
Bake cake in two round layer pans, 9 x 1 1/2-inches, as directed on package. Cool. Split cake to make 4 layers. Add 2 cups frosting mix (dry mix) to whipping cream. Chill 1 hour. Whip until stiff. Fold in peaches. Spread between layers. Spread top with Thin Icing: let some drizzle down sides. Chill. Just before serving, garnish to edge of cake with slices of fresh peaches.
Makes 12 to 14 servings.

*Two packages (10 ounces each) frozen sliced peaches, thawed and well drained or 1 (1 pound) can sliced peaches, well drained, may be used in place of fresh peaches. These too, should be finely chopped.

Thin Icing: Blend remaining frosting mix, 2 to 3 tablespoons hot water and 1 tablespoon
light corn syrup. Beat until smooth.
Sandie in OR
www.aandtmyrtlewood.com . 

http://www.nancyskitchen.com