This peach cake was absolutely DELICIOUS and something new for us- I had never eaten peach cake before!
The kids L O V E D it! Iva always loved peaches so much and making it into a cake was super fun!
1 box Betty Crocker Butter Cake Mix
3 large eggs
2 egg yolks
1/2 cup melted butter
1/2 cup Chobani Peach Greek Yogurt
1 1/4 cup milk
Mix all ingredients.
Grease the sides of your pans with vegetable oil, by hand.
Sprinkle a mixture of 3/4 sugar and 1/4 cinnamon on the sides of the pan to keep it from sticking.
Line the bottom with parchment.
Pour mixture in even amounts in pans for same size layers.
Bake with the same directions that are printed on the box for the size pans you’re using.
Frost between the layers being generous. Add frosting on sides and top.
Unsalted butter – 4 sticks room temperature
Powdered sugar/Confectioners sugar – 1 kg (2.2 lbs)
Pudding mix or cornstarch – 1/4 cup
Whipping cream – 1/4 cup (plus extra for consistency)(30 ml/2 tbsp
Clear vanilla extract – 1 tsp
Clear almond extract – 1/4 tsp
Salt – 1 tsp
1 bag mint leaves
Have all ingredients at room temperature.
Place butter in a mixer bowl with a paddle attachment and mix until creamy – 30 seconds.
Add cream, salt, cornstarch/cornflour/pudding mix – mix slowly to incorporate.
Make sure you have no lumps – if necessary add a bit of the powdered sugar to help it combine.
Scrape the sides and bottom of the bowl for any butter stuck.
Once you have a smooth creamy mix – add the powdered sugar in two batches.
When all the sugar is in – scrape the sides and bottom of the bowl again.
Add vanilla and almond extract.
Give it one last mix for 2 minutes – check to make sure it’s not too stiff and not too gritty.
If necessary add 1 or 2 tbsp fresh cream or milk to adjust consistency.
Color with a slight bit of pink and orange food coloring to make a light peach. With leftover frosting, add a bit of red and bag a small amount in a baggie corner. Add a bit of yellow and orange to a little more and bag in the corner of a Baggie. Make one more small amount and add orange and red to make the darker color of a peach and spoon into the corner of a baggie. (You can always secure them opening of the baggies with chip clips, if desired.) Snip the point of the baggie corner with kitchen scissors. Scattered around the sides and top of cake, squeeze fingertip sizes of the frosting in groups of two or three different colors. Take 2-3 small peaches and press gently into frosting on top. Add varying sizes of mint leaves between the dollups and gently press into cake. Refrigerate for 30 minutes and serve.
recipe from my friend Kathleen