Peaches and Cream Cake

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1 pkg yellow cake mix
1 pkg instant vanilla pudding (3.4 ounces)
3 Tbsp Hungarian Flour
1/2 cup shortening
1 cup water
4 eggs
Beat cake mix, pudding mix, flour and shortening on low speed until crumbly. Add water and eggs; beat on medium for 2 minutes. Pour into a greased and floured 13x9 baking pan. Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes, invert onto a wire rack to cool completely.

6 cups High Country Orchards Palisade Peaches, peeled and sliced
1/2 cup GW sugar
1 tsp cinnamon
2 tsp lemon juice
2 Tbsp cornstarch
2 Tbsp cold water
In a saucepan, combine peaches, sugar, cinnamon and lemon juice. Cook and stir over medium heat until mixture boils. Whisk together cornstarch and water in a small bowl. Add to peach mixture and continue to cook for 2 minutes or until thickened, stirring constantly. Cool.

5 Tbsp Hungarian Flour
1 cup milk
1/2 cup shortening
1 cup GW sugar
1 tsp vanilla extract
1/2 tsp salt

In another saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool completely. In a mixing bowl, cream butter, shortening, sugar, vanilla and salt; beat in milk mixture until sugar is dissolved about 5 minutes. Split cake into two horizontal layers. Spread filling over the bottom layer; replace top layer. Cut into serving-size pieces. Top with peach sauce and whipped cream.