This recipe is for a moist peach flavored cake with a light whipped frosting that isn’t your traditional frosting. If you like cake, but cringe at the sweetness of traditional sugar based frostings, this cake is for you. Perfect for summer BBQ’s or for a brunch dessert, this cool cake has never failed to please. Warning: cake must be refrigerated when not served.
One box of yellow cake mix
Eggs and vegetable oil as listed on cake mix box instructions
One 29 oz can of sliced peaches in heavy syrup
One 6oz Yoplait Harvest Peach yogurt
One tub of cool whip thawed
Drain can of sliced peaches into a bowl. Set sliced peaches aside.
Prepare yellow according to box instructions EXCEPT replace water with the equivalent amount peach syrup (if you are short a little syrup, make up the difference with water). Bake in two 9in round tins until it passes the toothpick test (place a toothpick into the center of the cake and pull out. If the toothpick is clean, it passed the test).
In a separate bowl, slice the sliced peaches into small bite sized chunks. Mix with container of cool whip and peach yogurt. Once cake has cooled, sandwich half the frosting between the two cakes. Frost the top of the cake with the remaining half. (If you prefer to frost the sides of the cake as well, double the frosting recipe).