PEACHES & CREAM SHORTCAKE
1 pkg. Pillsbury Plus yellow cake mix
1 (3 oz.) pkg. peach flavored gelatin
1/3 c. water
1 (8 oz.) carton vanilla or peach yogurt
3 eggs
1 c. water
1 (4 oz.) carton frozen whipped topping, thawed peach slices
Heat oven to 350 degrees. Grease 13 x 9 inch pan. Combine cake mix, 2
tablespoons gelatin, 1/3 cup water, yogurt and eggs. Pour into greased pan.
Bake for 30 to 40 minutes. Cool cake in pan for 15 minutes.
Meanwhile, heat 1 cup water. Add remaining gelatin; stir to dissolve.
Using fork, prick cake at 1/2 inch intervals. Pour gelatin mixture evenly over
cake; refrigerate. Serve with whipped topping and peach slice. 12 servings.
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