Peaches And Cream Cake Recipe

Ingredients

1

                        box Betty Crocker™ Super Moist™ yellow cake mix

1

container (6 oz) Yoplait® Original yogurt harvest peach

3/4

cup water

1/3

cup vegetable oil

3

eggs

1/2

teaspoon ground ginger

1/2

teaspoon ground nutmeg

2

cups Cool Whip lite frozen whipped topping, thawed

1

container (6 oz) Yoplait® Original yogurt harvest peach

2

cups frozen sliced peaches (from 16-oz bag), thawed, drained

Preparation

Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.

In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

Bake 32 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

In small bowl, mix whipped topping and 1 container yogurt until blended. Serve cake with peaches and topping mixture. Store loosely covered in refrigerator.

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