Peaches & Cream
Makes: 10 servings
1 box vanilla cake mix
1 cup sour cream
3⁄4 cup cake flour
1 cup peach nectar
1⁄3 cup vegetable oil
8 drops red food coloring
4 drops yellow food coloring
1 1⁄2 cups finely chopped frozen unsweetened sliced peaches
2 containers (12 ounces each) whipped buttercream frosting
9 to 12 frozen peach slices (thawed and drained), for garnish (optional)
Preheat oven to 350°F. Coat two 9-inch round cake pans with spray.
In a large bowl, with an electric mixer, combine cake mix, sour cream, cake flour, peach nectar, oil, eggs, and food coloring. Beat on low speed for 30 seconds. Scrape down sides of bowl and beat on medium speed for 2 minutes more. Stir in peaches.
Pour batter into pans and bake for 35 to 40 minutes, or until wooden pick inserted in center comes out clean. Cool cakes in pans for 10 minutes. Remove cake from pans to a wire rack to cool completely.
Place a cake layer on a serving plate. Spread with 3⁄4 cup of the buttercream frosting and top with the remaining cake layer. Frost top and sides of cake. If desired, garnish with peach slices.