Cream Filled Peach Brownie Cake

Cream Filled Peach Brownie Cake
By: Patty Bloomer

INGREDIENTS BROWNIE LAYER:
1 box brownie mix
½ cup vegetable oil
¼ cup water
3 eggs

INGREDIENTS CAKE LAYER:
1 box vanilla cake mix
1-cup peaches finely chopped
1 teaspoon cinnamon
¾ cup water
1/3 cup oil
3 eggs

INGREDIENTS FILLING LAYER:
8oz pack. Cream cheese
½ cup butter
3 cups powdered sugar
8oz whipped topping

INGREDIENTS FROSTING LAYER:
16oz. whipped topping
2/3 cup powdered sugar
3 cups
sliced peaches

Pre-heat oven 350 degrees, stir all brownie layer ingredients, pour 1-cup batter in each of 2 pans. In large bowl beat all cake layer ingredients with electric mixer. Pour and spread about 1 1/3 cup of mixture evenly over brownie batter in each pan. Bake 20-30 minutes. Cool 10 minutes then invert cake on cooling racks. In medium bowl beat cream cheese and butter until smooth. Beat 3-cups powdered sugar then fold in whipped topping. To make frosting beat 16oz. whipped topping and 2/3 cup powdered sugar with electric mixer. To assemble cake, place one cake layer brownie side down. Spread filling layer top that with sliced peaches. Repeat 2nd layer brownie side down. Frost side and top of cake. Garnish with peaches. Refrigerate 1-hour before serving.