Serves: 5
Total Calories: 318
Bake cake according to package directions using 2 (9-inch) cake pans; split into 4 layers when cool. Combine sugar, flour, peaches, and water. Cook over low heat until thick; remove from heat and cool completely. Assemble cake by placing first layer on a platter, top with 1/3 the peach mixture, then 1/3 the sour cream; repeat layers and finish with fourth cake layer. Whip cream with powdered sugar. Frost cake and refrigerate.
This Fresh Peach Cake recipe is from the Recipe Hall of Fame Fresh from the Farmers Market Cookbook Cookbook. Download this Cookbook today.
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