Cake: Heat oven to 350 degrees F. Butter and flour two 9-inch round cake pans.
Sift flour, baking powder and salt into a medium bowl.
Beat sugar and eggs in large mixer bowl of electric mixer at medium speed until
well mixed. Stir in the oil, champagne, peach schnapps, almond extract and flour
mixture. Beat at low speed for 1 minute/ Pour batter into prepared pans.
Bake for 35 to 40 minutes or until a cake tester inserted into center comes out
clean. Cool in pans on wire racks for 10 minutes.
Remove from pans and let cool completely on the racks.
Lace 1 cake layer on serving plate. Spread top with half
the Peaches and Cream Frosting. Top with the remaining layer. Spread with remaining
Peaches and Cream Frosting on the top, leaving the side unfrosted.
Peaches and Cream Frosting: Mix the sour cream, whipping cream, almond extract
and peaches in a bowl. Mix well. Add powdered sugar and stir until mixed.
Yield: 12 servings
Source: A Thyme to Remember, The Dallas County Medical Society Alliance, Dallas,