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I get more compliments on this cake every time I make it. Two things I changed. One, the baking temp I took down to 350. Two, I reduce the amount of oil to 3/4 cup when using canned peaches.

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930856 August 22, 2008

This is a quick recipe to put together and goes very well with ice cream or frozen yogurt. I made it a little more diabetic friedly by using 1/2 Splenda for part of the sugar. I did use fresh peaches and not having walnuts, I used chopped pecans.

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PaulaG July 02, 2006
Parve Peach Cake