Peaches & Cream Shortcake Recipe

• 1 pkg. Pillsbury Plus yellow cake mix
• 1 (3 ounce.) pkg. peach flavored gelatin
• 1/3 c. water
• 1 (8 ounce.) carton vanilla or possibly peach yogurt
• 3 Large eggs
• 1 c. water
• 1 (4 ounce.) carton frzn whipped topping, thawed peach slices

1. Heat oven to 350 degrees.
2. Grease 13 x 9 inch pan.
3. Combine cake mix, 2 Tbsp.
4. gelatin, 1/3 c. water, yogurt and Large eggs.
5. Pour into greased pan.
6. Bake for 30 to 40 min.
7. Cold cake in pan for 15 min.
8. Meanwhile, heat 1 c. water.
9. Add in remaining gelatin; stir to dissolve.
10. Using fork, prick cake at 1/2 inch intervals.
11. Pour gelatin mix proportionately over cake; chill.
12. Serve with whipped topping and peach slice.
13. 12 servings.

yellow cake, flavored gelatin, water, vanilla, eggs, water

Taken from cookeatshare.com/recipes/peaches-cream-shortcake-13657 (may not work)