PEACH CLOUD CAKE

Peach Cloud Cake image

Provided by Phyllis Garard

Number Of Ingredients 20

CAKE
1 box white cake mix
1/2 c oil
1/2 c pureed peaches (i used 2 16 oz cans drained)
1/2 c peach juice from can
2 tsp cinnamon extract
TOPPING
2 small pkg peach jello
1 c boiling water
1 tsp cinnamon extract
1/2 c peach puree with juice (just under 1/2 c.)
1/2 c sour peach schnapps just under 1/2 c.) or (peach soda if you can find it for non-alcoholic)
FROSTING
1--16oz can(s) vanilla frosting
1 c powdered sugar
1 stick softened unsalted butter
1 tsp cinnamon extract
1 pkg peach koolaid or peach sugar free drink mix (i used great value peach drink mix)
1 pkg mango koolaid (you don't have to use both pkg i did as an experiment)
pureed peaches till spreading consistantly

Steps:

1. Preheat oven to 350 degrees. Grease and lightly flour 2-9 in. cake pans. Mix the cake mix, oil, eggs, measure the 2 tea of extract into measuring cup and add enough peach juice to equal 1/2 cup for at least 2 minutes until well blended. Bake at 350 for 27 minutes or until toothpick comes out clean. While still warm. Poke holes in cake. Mix jello and boiling water until dissolved, Add 1 tea. extract to a 2 cup measure and add peach puree and schnapps to equal 2 cups and gently pour 1/2 over each cake in pans (1 cup per cake layer) and let cool completely When the cake has cooled mix the vanilla frosting, dry koolaid, stick of butter, extract, and powdered sugar and enough puree to make spreading consistancy and well blended. then frost as you would any layered cake. ENJOY!! Can be made in 9x13 in pan just need to adjust cooking time.