Peach Blitz Torte

• 4 eggs, separated
• 1/2 box yellow cake mix
• 1 c. sugar
• 1 tsp. vanilla
• 3/4 c. chopped nuts
• 1 c. heavy cream, whipped and sweetened
• 1 can sliced yellow peaches, drained

1. To egg yolks, add enough water to make 1/2 cup plus two tablespoons.
2. Combine with cake mix and beat 4 minutes.
3. Pour batter into 2 greased and floured 8-inch round cake pans.
4. Beat egg whites until foamy; gradually add sugar and vanilla.
5. Spread meringue on unbaked cake layers.
6. Sprinkle with nuts.
7. Bake at 350u0b0 for 25 minutes.
8. Cool on rack 10 minutes.
9. Remove from pan and cool layer meringue side up.
10. Spread 2/3 whipped cream over cake; arrange 2/3 of well drained peaches on cream.
11. Place second layer on top.
12. Spoon remaining cream and arrange peaches on top of cake.
13. Chill in refrigerator.

eggs, yellow cake mix, sugar, vanilla, nuts, heavy cream, yellow peaches

Taken from www.cookbooks.com/Recipe-Details.aspx?id=622954 (may not work)