Peach Cake

Quick to make, cool and refreshing to eat! A great Spring or Summertime dessert. Actually, since it used canned fruit, you don't have to limit yourself to Spring and Summer....from Quick Cooking Magazine.

• Ready In: 45 mins
• Serves: 12

Ingredients

• 3⁄4 cup butter, cold
• 1 (18 1/2ounce) package  yellow cake mix
• 2  egg yolks
• 2  cups sour cream
• 1 (29 ounce) can  peaches, sliced & drained
• 1⁄2 teaspoon ground cinnamon
• 1 (8 ounce)  frozen whipped topping, thawed

Directions

1. In a large bowl, cut butter into dry cake mix until the mixture resembles coarse crumbs.
2. Pat into a greased 13-in. x 9-in. x 2-in. baking pan.
3. In another bowl, beat egg yolks; add the sour cream and mix well.
4. Set aside 6-8 peach slices for garnish.
5. Cut remaining peaches into 1-in. pieces; stir into the sour cream mixture.
6. Spread over crust; sprinkle with cinnamon.
7. Bake at 350 for 25-30 minutes or until the edges begin to brown.
8. Cool on a wire rack.
9. Spread with whipped topping; top with reserved peaches.
10. Store in the refrigerator.
11. Yield: 12 servings.