Recipes Included On This Page Jean Tarkanian's Moist Peach Cake (South Carolina) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Jean Tarkanian's Moist Peach Cake (South Carolina) Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 8-04 Apr 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sliced fresh peaches 1/4 cup sugar 1/4 cup orange juice 1 package yellow cake mix without pudding 1 package instant coconut pudding 1 cup water 4 eggs 1/2 cup salad oil Creamy Peach Icing 1/2 cup sliced fresh peaches 1 tablespoon sugar 1 tablespoon orange juice 3 ounces cream cheese 1 tablespoon butter 1 teaspoon vanilla 2 cups confectioner's sugar Combine peaches, sugar and orange juice; set aside. In large bowl combine the two pudding mixes. Stir in the water, eggs and salad oil. Beat with electric mixer for 2 minutes at medium speed. Drain peaches. 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 F. oven until cake tests done (about 35 to 45 minutes). Let cool in pan for 15 minutes before removing to serving platter. When cake has cooled, completely frost with Cream Peach Icing. Creamy Peach Icing: Combine peaches, sugar and orange juice. Let stand and set aside. In bowl combine the cream cheese, butter, vanilla and confectioner's 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. Contributed to the FareShare Gazette by Jennie; 13 April 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 237 Calories; 14g Fat (52.4% calories from fat); 2g Protein; 26g Carbohydrate; trace Dietary Fiber; 73mg Cholesterol; 50mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates.

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