As I’ve mentioned before, my Grandma Dorthy makes the most delicious white cake with a filling topping. If a white cake and a peach pie made a baby, their offspring would be this dessert. This is a great Sunday evening dessert and, the best part is, it is an easy recipe. Here’s how it goes:
Grandma’s Peach Cake
1 white cake mix (I enjoy Pillsbury’s Classic White cake mix)
1 Cup Sugar
2 Tablespoons Cornstarch
3 Tablespoons Peach Jello (don’t use the instant kind)
1 Cup boiling water
6-8 cups sliced peaches (I love alot of fruit, so I use closer to 8 cups)
For the cake - follow the directions on back of the box. Cook in two 9″ round cake dishes for 25 minutes. Let the cakes cool for 5 minutes and then place in freezer until it has cooled completely (this will keep the cake moist).
For the filling - Bring water to a boil. While the water is coming to a boil, mix the dry ingredients together in a small bowl (sugar, cornstarch and jello). When water reaches a boil, whisk in dry ingredients. Bring down to a simmer and keep stirring until mixture starts thickening. Now, remove the mixture from the stove top and place in the refrigerator to cool. Once the mixture has cooled, mix it together with the Peaches.
Completing the cake - pour 1/2 of the Peach filing mixture on top of each round white cake. Finish each serving with a dollop of whipping cream and ENJOY!