Peach Cake

Ingredients

• 3/4 cup cold butter
• 1 (18.25 ounce) box yellow cake mix*
• 2 egg yolks
• 2 cups sour cream
• 1 (29 ounce) can sliced peaches, drained
• 1/2 teaspoon ground cinnamon
• 1 (8 ounce) carton frozen whipped topping, thawed

Instructions

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

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.