Here's a recipe I can't wait to try. This recipe, from Charlene Pedersen of Baltimore, is for Geneva Sneed of Baltimore. Geneva says she loves to bake cakes. I'm impressed with her willpower -- she says she only eats a small slice of each cake because she is trying to maintain a weight loss. Oh that I could
do the same.
Peaches and Cream Cake
1 18-ounce package butter-style cake mix
1 1/4 cups sugar
4 tablespoons cornstarch
4 cups fresh peaches, chopped
1/2 cup water
2 cups whipping cream
3 tablespoons powdered sugar
1 cup sour cream
Fresh peach slices for garnish
Prepare cake according to directions on package, using two eight-inch pans. Cool. Split each cake layer in half horizontally. Set aside.
Combine sugar and cornstarch in saucepan. Add water and chopped peaches. Cook over medium heat, stirring constantly ununtil smooth and thickened. Cool completely. Set aside.
Combine whipping cream and powdered sugar in bowl and beat ununtil stiff peaks form. Set aside.
Spoon one-third of peach filling over split layer of cake. Spread one-third cup sour cream over filling. Place another layer on top and repeat the process ununtil all filling and layers are used. Frost top with the sweetened whipping cream and garnish with fresh peach slices. Cake should be kept refrigerated.
This peach cake recipe, using canned peaches, is from Jo Ann M. Nuetzel of Baltimore.
Peaches and Cream Cake
1 box yellow cake mix
1 21-ounce can peach pie filling
2 eggs, lightly beaten
1/2 cup sour cream
Cream cheese frosting, recipe below
Combine all ingredients in medium bowl. Mix untill smooth. Spread evenly in greased 9x13-inch baking pan. Bake at 350 degrees for 40 to 45 minutes or until cake springs back when lightly touched in center. Cool. Spread with cream cheese frosting.
Cream Cheese Frosting
1 8-ounce package cream cheese, softened
1 tablespoon butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar
Combine cream cheese, butter and vanilla in small mixing bowl. Gradually beat in powdered sugar until softened.
Miriam Wlier says folks rave about these coconut muffins. This recipe is for Pat Stabile of Baltimore.
Any type plain muffin mix
1 teaspoon coconut extract
1/2 to 1 cup shredded coconut
Make muffins according to directions on box, adding a little sugar, coconut extract and shredded coconut before baking. Stir to mix well. Bake muffins as directed.
* Lorraine Bruni and several of her co-workers are anxiously looking for a delicious Manhattan clam chowder recipe.
* Debbie Glaza of Huntsville, Al. is looking for a Louisiana shrimp crepe recipe.