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Moist Peach Cake (South Carolina)

Jean Tarkanian's Moist Peach Cake (South Carolina) comes together with Sliced Fresh Peaches, Sugar, Orange Juice, Yellow Cake Mix Without Pudding, and Instant Coconut Pudding. Serves 12. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 cup
• 1/4 cup
• 1/4 cup
• 1 pkg
• 1 pkg
• 1 cup
• 4
• 1/2 cup
• 1/2 cup
• 1 tbsp
• 1 tbsp
• 3 oz
• 1 tbsp
• 1 tsp
• 2 cup

Method (preview)

1. 1

   Combine peaches, sugar and orange juice; set aside. In large bowl combine the two pudding mixes. Stir in the water, eggs and salad oil.

2. 2

   Beat with electric mixer for 2 minutes at medium speed.

3. 3

   Drain peaches.

4. 4

   Pour 1/2 of cake batter into greased and floured 13 x 9-inch pan.

5. 5

   Arrange peach slices over top and cover with remaining cake batter.

6. 6

   Bake in 350 degrees F. oven until cake tests done (about 35 to 45 minutes).

7. 7

   Let cool in pan for 15 minutes before removing to serving platter. When cake has cooled, completely frost with Cream Peach Icing.

8. 8

   Creamy Peach Icing: Combine peaches, sugar and orange juice.

9. 9

   Let stand and set aside.

10. 10

    In bowl combine the cream cheese, butter, vanilla and confectioner's sugar.

11. 11

    Beat well.

12. 12

    Drain peaches and reserve the liquid. Mash peaches and stir into cheese mixture. Thin if necessary with reserved liquid.

13. 13

    Spread over cooled peach cake.

14. 14

    Contributed to the FareShare Gazette by Jennie; 13 April 2005. www.fareshare.net