Peach Cake

• 3/4 cup cold butter, cubed
• 1 package yellow cake mix (regular size)
• 2 large egg yolks
• 2 cups sour cream
• 1 can (29 ounces) sliced peaches, drained
• 1/2 teaspoon ground cinnamon
• 1 carton (8 ounces) frozen whipped topping, thawed

1. In a large bowl, cut butter into cake mix until the mixture resembles coarse crumbs. Pat into a greased
2. .
3. In another bowl, beat egg yolks; add sour cream until smooth. Set aside 6-8 peach slices for garnish. Cut remaining peaches into 1-in. pieces; stir into the sour cream mixture. Spread over crust; sprinkle with cinnamon.
4. Bake at 350u0b0 for 25-30 minutes or until the edges begin to brown and a toothpick inserted in the center comes out clean. Cool on a wire rack. Spread with whipped topping; top with reserved peaches. Store in the refrigerator.

cold butter, yellow cake, egg yolks, sour cream, peaches, ground cinnamon, frozen whipped topping

Taken from www.tasteofhome.com/recipes/peach-cake/ (may not work)