Post by Baking_Bud on Nov 21, 2002 20:20:58 GMT -6
SOUR CREAM PEACH CAKE
Ingredients :
1 pkg. yellow cake mix
1 can (21 oz.) peach pie filling
1/2 c. sour cream
2 eggs (or egg beaters)
Directions: Heat oven to 350 degrees. Mix all ingredients in an ungreased 13 x 9 x 2 inch pan with fork, scraping corners frequently, until moistened. Stir batter vigorously with fork, 1 minute, scrape sides with rubber spatula. Spread batter evenly in pan. Bake until top springs back when touched lightly in center, 40-45 minutes. Cool. Loosen cake from sides; cut and serve directly from pan. Store any remaining cake loosely covered in refrigerator. Serve with a dab of whipped cream or Cool Whip.
NOTE: I prefer mixing my cake in a bowl, and then pouring it into the pan. Just don't want to scratch my nice surface of the pan with a fork!
Always With My Best, Baking Bud
Ingredients :
1 pkg. yellow cake mix
1 can (21 oz.) peach pie filling
1/2 c. sour cream
2 eggs (or egg beaters)
Directions: Heat oven to 350 degrees. Mix all ingredients in an ungreased 13 x 9 x 2 inch pan with fork, scraping corners frequently, until moistened. Stir batter vigorously with fork, 1 minute, scrape sides with rubber spatula. Spread batter evenly in pan. Bake until top springs back when touched lightly in center, 40-45 minutes. Cool. Loosen cake from sides; cut and serve directly from pan. Store any remaining cake loosely covered in refrigerator. Serve with a dab of whipped cream or Cool Whip.
NOTE: I prefer mixing my cake in a bowl, and then pouring it into the pan. Just don't want to scratch my nice surface of the pan with a fork!
Always With My Best, Baking Bud