Sunflower Cake

• 1 pkg. (2-layer size) yellow cake mix
• 4 eggs
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/2 cup oil
• 1/2 cup water
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 3 large peaches
• 1 cup blueberries Whole Foods 3 For $10.00 thru 02/09
• 1 Tbsp. apricot jam
• 1 tsp. water
• 5 fresh mint leaves

1. Heat oven to 350F.
2. Beat first 5 ingredients in large bowl with mixer until blended; pour into 2 greased and floured 9-inch round pans.
3. Bake 25 min.
4. or until toothpick inserted in centers comes out clean.
5. Cool cakes in pans 10 min; remove from pans to wire racks.
6. Cool completely.
7. Cut 1 peach into 12 thin slices, then cut each remaining peach into 8 wedges.
8. Stack cake layers on plate, filling layers with 2/3 cup COOL WHIP and thin peach slices.
9. Frost top and side of cake with remaining COOL WHIP.
10. Arrange peach wedges on top of cake to resemble sunflower petals, leaving 3-inch circle in center; fill center with blueberries.
11. Mix jam and remaining 1 tsp.
12. water; brush onto peach wedges.
13. Garnish with mint.

yellow cake, eggs, s, oil, water, peaches, blueberries, apricot jam, water, mint

Taken from www.kraftrecipes.com/recipes/sunflower-cake-113665.aspx (may not work)