Jean Tarkanian™s Moist Peach Cake (South Carolina)
2 cups sliced fresh peaches
1/4 cup sugar
1/4 cup orange juice
1 package yellow cake mix without pudding
1 package instant coconut pudding
1 cup water
1/2 cup salad oil
Creamy Peach Icing:
1/2 cup sliced fresh peaches
1 tablespoon sugar
1 tablespoon orange juice
1 package cream cheese (3 ounce)
1 tablespoon butter
1 teaspoon vanilla
2 cups confectioners sugar
Combine peaches, sugar and orange juice and set aside. In large bowl combine the
two mixes. Stir in the water, eggs and salad oil.
Beat with electric mixer for 2 minutes at medium speed.
Drain peaches. Pour 1/2 of cake batter into greased and floured 13 x 9-inch pan.
Arrange peach slices over top and cover with remaining cake batter.
Bake in 350 degrees oven until cake tests done (about 35 to 45 minutes).
Let cool in pan for 15 minutes before removing to serving platter. When cake has
cooled, completely frost with Cream Peach Icing.
Creamy Peach Icing: Combine peaches, sugar and orange juice. Let stand and set
aside. In bowl combine the cream cheese, butter, vanilla and confectioners
sugar. Beat well.
Drain peaches and reserve the liquid. Mash peaches and stir into cheese mixture.
Thin if necessary with reserved liquid.
Spread over cooled peach cake.
Pairs Well With
I had to alter the recipe a bit and used frozen, unsweetened sliced peaches instead of fresh and vanilla pudding mix instead of coconut. It was delicious, though, and everyone liked it. The frosting was a bit runny, but I think that is because the thawed peaches had much more moisture in them than fresh peaches would have, but it was still great. I will make it again when I get fresh peaches