Peaches and Cream Cake

The Record’s “Recipe of the Week”:
Peaches and Cream Cake by Caroline Breneiser

CAKE:
3/4 cup flour
1 tsp. baking powder
1/2 tsp. salt
1 small box cook & serve vanilla pudding (NOT instant)
3 T. margarine, softened
1 egg
1/2 cup milk
1 large can peaches, drained, reserve the juice

TOPPING:
8 oz. pkg. cream cheese, at room temperature
1/2 cup sugar
3 T. reserved peach juice
1 T. sugar
1/2 tsp. cinnamon

Combine all the cake ingredients EXCEPT the peaches. Beat 2 minutes at medium speed. Pour into a greased 9” pan. Drain the peaches. Place the peaches over the cake batter.

Combine the topping ingredients EXCEPT the sugar and cinnamon. Beat at medium speed for 2 minutes. Spoon over the peaches. Sprinkle the sugar and cinnamon over the cheese topping. Bake in a 350° oven for 30-35 minutes.

Store leftovers in refrigerator. Makes 8 servings.