Peaches and Cream Cake

Peaches and Cream Cake
By: Estelle Willis

2 cups pureed peaches
1 yellow cake mix
3 eggs
¼ cup oil
1/3 cup whipping cream

Mix and bake in a greased pan on 350 degrees for 20-30 minutes.

2 cups chopped peaches
1 box vanilla pudding
12oz cool whip.

Mix ½ cup sugar and 2 cups chopped peaches and spread between cake layers. Peel and chop four cups of fresh peaches. Puree two cups of fresh peaches in food processor. Heat oven to 350 degrees. Spray bottom of (2) 9-inch cake pans and bake 20 to 30 minutes until peaches come out clean. Pour one box yellow cake mix in mixer bowl; add ½ cup oil, ½ cup whipping cream and 3 eggs. Beat until mixed, add 2 cups pureed peaches and mix for one minute. Pour into pan and bake. While cake is baking add ½ cup sugar to the two cups of chopped peaches. Add one box instant vanilla pudding and stir well with wire whisk, fold in 12oz cool whip. When cake is done cool completely on wire rack. Place one layer of cake on plate and cover with one cup of peaches, sugar and cool whip. Add the second layer of cake and cover with one cup of peaches, sugar and cool whip. Refrigerate and enjoy.