Serves: 5
Total Calories: 644
Prepare cake according to package directions, using two 8-inch pans. Cool and split each layer.
Combine sugar and cornstarch in a saucepan; add peaches and water. Cook over medium heat, stirring constantly, until smooth and thickened. Cool mixture completely.
Combine whipping cream and powdered sugar in a medium mixing bowl; beat until stiff peaks form. Spoon 1/3 of peach filling over split layer cake and spread 1/3 cup sour cream over filling. Repeat procedure with remaining layers, peach filling, sour cream, ending with remaining cake layer. Frost with sweetened whipped cream and garnish with fresh peach slices.
This Peaches and Cream Cake recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.
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