Peaches And Cream Cake

• 1 box (18.25 Oz. Size) White Cake Mix
• 1 box (4 Oz. Size) Instant Vanilla Pudding
• 1 cup Milk
• 1/3 cups Vegetable Or Canola Oil
• 3 Eggs
• 1 pint Heavy Cream
• 1 teaspoon Vanilla Extract
• 1 teaspoon Super Fine Sugar, More If You Like It Sweeter
• 1 can (15 Oz. Size) Peaches In Syrup, Drained, Sliced In Half Lengthwise

1. Preheat oven to 350u0b0F.
2. Blend cake mix, pudding mix, milk, oil, and eggs. With an electric mixer, mix on medium speed for 2 minutes.
3. Grease and flour two 8-inch round cake pans. Pour batter in each pan and bake for 34-38 minutes. Insert a toothpick into the center and make sure it comes out clean. Cool completely before removing from pan.
4. While cake cools, beat heavy cream, vanilla extract and sugar on high speed until semi-stiff peaks form. Do not overbeat. Transfer to bowl and set in fridge.
5. To assemble the cake, spread some of the whipped cream on the first layer, then arrange half of the peaches in a single layer in a circular pattern. It actually doesn't have to be perfect, no one will see this layer. Place the other cake on top and and repeat the same steps using the remaining whipped cream, spreading it on the sides as well. Top with the remaining peaches arranged nicely in a circular pattern.

white cake mix, vanilla pudding, milk, vegetable, eggs, heavy cream, vanilla, super, peaches

Taken from tastykitchen.com/recipes/desserts/peaches-and-cream-cake/ (may not work)