Moist Peach Cake
2 C fresh peaches, sliced
1/4 C sugar
1/4 C orange juice
1 Pkg. yellow cake mix (without pudding)
1 Pkg instant coconut pudding mix
1 C water
1/2 C oil
Combine peaches, sugar and orange juice and set aside. In large bowl combine the
cake and pudding mixes. Stir in the water, eggs and salad oil. Beat with
electric mixer for 2 minutes at medium speed.
Pour 1/2 of cake batter into greased and floured 13 x 9-inch
pan. Arrange peach slices over top and cover with remaining cake batter.
Bake in 350 degrees oven until cake tests done (about 35 to
45 minutes). Let cool in pan for 15 minutes before removing to serving platter.
Creamy Peach Icing
1/2 C fresh peaches, sliced
1 Tbsp. sugar
1 Tbsp. orange juice
1 (3 oz.) pkg. cream cheese
1 Tbsp. butter
1 Tsp. vanilla
2 C confectioners' sugar
Combine peaches, sugar and orange juice. Let stand and set aside. In bowl
combine the cream cheese, butter, vanilla and confectioners sugar. Beat well.
Drain peaches and reserve the liquid. Mash peaches and stir into cheese mixture.
Thin if necessary with reserved liquid. Spread over cooled peach cake.