CAROLINA PEACH CAKE
1 box butter recipe cake mix
1 c. Wesson oil
1 box peach jello (3 oz.)
1/3 c. milk
4 eggs
1 c. coconut
1 c. mashed peaches (fresh, canned or frozen)
1 c. chopped pecans
Combine cake mix, oil, jello and milk; add eggs, one at a time, beating
well after each addition. Add coconut, peaches and pecans. Mix well.
Pour in three greased and floured 10 inch pans. Bake at 350 degrees for
25 minutes.
FROSTING:
1 stick butter
1/2 c. mashed peaches
1/2 c. coconut
1 box powdered sugar (1 lb.)
1/2 c. chopped pecans
Blend all together with electric mixer. Spoon between layers and over
top of cake. Garnish with peach slices, pecan halves and mint leaves.
--
*Ginny Butterfield
Cranberry Twp, PA
*
[Non-text portions of this message have been removed]
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