Peaches and Cream Layer Cake

We have been enjoying fresh  peaches every-which-way for the past while, and soon peach season will be over for the year.  This peaches-and-cream birthday cake was a big hit at our place, so I'll share the recipe with you.  I used a boxed-cake mix with a few additions to make it 'extraordinary'.

Cake:

• 1 white boxed cake mix (Better Crocker Super Moist)
• 3/4 cup peach yogurt
• 1/2 cup milk
• 3 eggs
• 1/3 cup melted butter 

1. Line two 9-inch round pans with parchment paper.
2. Place cake mix and all other ingredients in a mixing bowl.  Beat on medium speed until smooth.
3. Spread batter evenly in prepared pans.
4. Bake at 350°F for 25 minutes or until toothpick inserted in centre comes out clean. 
5. Cool for about 10 minutes before removing from pan.

Filling:

• 1 package (8 ounces) cream cheese, softened
• 2/3 cup icing sugar
• 1 teaspoon vanilla extract
•  2 cups heavy whipping cream

1. Beat the cream cheese, icing sugar and vanilla until smooth. 
2. Gradually add the cream, whipping until thick. (If you do not have a heavy-duty mixer, you may have to whip the cream separately and then fold into whipped cream cheese mixture.)

 Glaze for Peaches:

• 1/2 cup water
• 1/2 cup sugar
• 1 1/2 tablespoons cornstarch
• 1 1/2 tablespoons peach or orange jello  

1. Combine water, sugar and cornstarch in a small bowl, using whisk to stir until smooth.
2. Microwave on High until boiling and thickened, stirring once in between. 
3. Stir in jello (adds colour and flavour) and cool to lukewarm before using. 

Assembling Cake:

• 2 cake layers
• cream filling
• glaze
• 3 large peaches

1. Place one cake layer on cake plate.
2. Peel and chop one peach. Fold into about 1 1/2 cups of the whipped topping. Spread over bottom cake layer.
3. Place second cake on top.
4. Spread with a generous layer of whipped topping, reserving some to pipe around edge.
5. Peel and slice two peaches.  Coat peach slices with glaze and arrange on top of cake.
6. Pipe whipped topping around the edge.