Peaches 'n Cream Cake

Woman's World 8/29/00. Take a classic combo and turn it into a special dessert with a box cake and whipped topping mix.

• Ready In: 1 hr 5 mins
• Serves: 12

Ingredients

• For frosting

• 3 (1 1/3ounce) envelopes  whipped dessert topping mix
• 1 1⁄2 cups milk
• 1 1⁄2 teaspoons vanilla extract
• 1⁄4 teaspoon ground nutmeg

• For filling

• 2  peaches, sliced (about 2 cups or 8 oz.)
• 1  tablespoon  packed light brown sugar
• 1  tablespoon rum
• 2 (3 ounce) packages cream cheese, softened
• 1⁄3 cup  packed light brown sugar
• 1  teaspoon rum

• For cake

• 1 (18 1/4ounce) package  yellow cake mix
• 2⁄3 cup buttermilk
• 1⁄2 cup butter, softened
• 3  eggs
• 3  tablespoons rum

Directions

1. For frosting: At low speed beat topping mix, milk, vanilla and nutmeg until soft peaks form, about 3 minutes. Cover; refrigerate.
2. For cake and filling: Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans. Combine peach slices, 1 T. sugar and 1 T. r um; let stand, stirring occasionally.
3. Meanwhile, in large bowl with mixer on low speed, beat cake mix, buttermilk, butter, eggs, and 3 T. rum until moistened, 4 minutes.
4. Spread batter in pans. Bake 25 minutes or until toothpick inserted in centers comes out clean. Cool on racks 10 minutes. Remove from pans; cool completely on racks.
5. Meanwhile, at medium speed, beat cream cheese with remaining sugar and rum until thoroughly combined. Fold in 1/3 cup reserved frosting; refrigerate.
6. Assembly: Place 1 cake layer on serving plate; spread with cream cheese mixture. Top with peach slices, reserving several for garnish.
7. Top with remaining cake layer; spread top and side of cake with remaining frosting.