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peach delite cake
by Ashley Morash
copyright 05-26-2002

Age Rating: 7 to 127

16 ounces canned, sliced peaches in light sauce

1 package betty crocker super moist yellow cake mix

6 ounces peach yogurt

4 ounces whipped topping, thawed

preparation:

preheat oven to 350 degrees F. generously grease and flour 2 rounds pans, 8 or 9 x 1-1/2 inches. drain the peaches, reserving the sauce. add water to the sauce, so that there's 1-1/4 cups liquid. prepare the cake mix according to package instructions, except substitute the liquid with the peach sauce and water mixture. then, bake and cool the cake as directed.

cut the peaches into bite-size pieces. mix the yogurt and whipped topping, then fold in the peaches.

place one of the cakes on a plate, and spread the peach mixture over the top of it evenly. then, take the second cake and put it on top of the first. spoon the remaining peach mixture on the top of the second cake, but don't cover the sides. after the mixture is spread, refrigerate the cake for about two hours. after it is chilled, serve a big piece of it with a scoop of vanilla ice cream - just how usagi would like it!

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