Serves 8-10
Are you tired of eating heavy cakes with greasy frosting that sit in the bottom of your stomach like a bowling ball? Well, peaches and cream heaven cake is light, moist and refreshing. I call it heaven because this two-layer cake recipe is literally to die for. When you taste this cake you will feel like you're in heaven.
I originally came up with this idea for this cake for my mom's birthday a few months ago. She wanted a cake that was like strawberry shortcake, but since she is allergic to strawberries I decided to substitute the strawberries with peaches. The result was a sweet (and less tart) alternative that melts in everyone’s mouth and even comes with its own syrupy ingredient.
You will need:
- 2 round 9-inch cake pans
- 1 whisk
- 1 wooden spoon
- 1 large mixing bowl
- 1 measuring cup
- 1 strainer (about the size of your large can)
- 1 knife (optional)
Ingredients:
- 1 large can of sliced peaches in syrup
- 1 box of vanilla cake mix
- 3 egg whites
- 1 1/3 cup of peach syrup
- 1/3 cup of vegetable oil
- non-stick cooking spray
- 16 oz of fat free whipped cream
Preheat your oven to 350 degrees then grease your baking pans with the cooking spray. Add the cake mix, egg whites, oil, and peach syrup. Use the strainer to pour the syrup into the mix without letting the peach slices fall in as well. Stir the mix until all the ingredients are incorporated and the lumps are gone.
Pour the mix into both baking pans evenly, then lightly bang the center of the pans so there are no air bubbles that bake up with the cakes. Place both pans into the oven and let them bake for about half an hour or until golden brown. You'll know when the cake is done because the edges will separate from the pans. Another method is to pierce the center of the cakes with a toothpick. If the toothpick comes out clean the cake is done.
Take the cakes out of the oven and let them cool. It is important to let the cakes cool down before you start working with them because you don't want your whipped cream to melt and your peaches to cook (Note: cooked peaches turn into jelly, and this recipe tastes better with solid peaches). Once the cakes cool down turn the pan upside down and allow the first cake to gently fall onto the cake platter. Spread about two spoonfuls of whipped cream evenly over the cake before arranging the sliced peaches around the center of the cake in circles and covering them with more whipped cream.
If you feel the peach slices are too thick, it’s best to slice them into smaller pieces, especially those slices that are placed in between the two cakes, to make sure the cake will not end up lopsided.
Now flip the other pan and place the second cake on top of the first one and do the exact same thing you did to the first cake. Place your masterpiece in the refrigerator and let it chill out for about 2 hours. This will allow everything to set up and come together.
