Foil Cake #RSC

Ready, Set, Cook! Reynolds Wrap Contest Entry. Soft cake with peach cream cheese filling wrapped with Reynolds Wrap Foil. Easy, fast and delicious desert.

• Ready In: 40 mins
• Serves: 4
• Yields: 4 Cakes

Ingredients

• 6  tablespoons butter, softened
• 4  tablespoons granulated sugar
• 2  eggs, beaten
• 2  tablespoons milk
• 1 1⁄3 cups all-purpose flour
• 2  teaspoons baking powder
• 4  ounces cream cheese, at room tempreature
• 2  tablespoons heavy cream
• 2  tablespoons honey
• 1⁄2 teaspoon lemon juice
• 1  peach
• 4  sheets  Reynolds Wrap Foil, cit into 8x8 square

Directions

1. 1. Cut Reynolds Wrap Foil into 8x8 square and prepare 4 sheets. Spray no stick cooking spray on one side of each foil.
2. 2. Peel peach and dice.
3. 3. In a bowl, cream butter and add granulated sugar. Mix well. Add beaten eggs little by little mixing constantly. Add all-purpose flour and baking powder and mix until well blended. Then add milk and mix well.
4. 4. Preheat the oven to 350 degrees F.
5. 5. Make filling. In a bowl, beat cream cheese and add honey and lemon juice. Mix well. Add heavy cream little by little mixing constantly. Then add peaches and mix gently.
6. 6. Put 1/8 of batter on each prepared foil (on greased side) and with knife or the back of spoon, spread the batter roundly (circle of about 3 inch in diameter). Put 1/4 of filing on the center of the batter and put 1/8 of batter to cover. Fold foil over the cake and seal edges. Make 3 more packets.
7. 7. Place each packet on the baking pan and bake for 15-20 minutes.