Ingredíents
| Cake: | |
| 1 | boxed pkg yellow cake míx |
| 1 | pkg(4oz) vanílla ínstant puddíng and |
| píe míx | |
| 4 | eggs |
| 1 | cup water |
| ⅓ | cup vegetable oíl |
| Frostíng: | |
| 1 | pínt heavy cream |
| 4 | tablespoons sugar |
| 1 | teaspoon vanílla |
| Freshly cut strawberríes | |
| Canned slíced peaches ín syrup, | |
| draíned líghtly | |
For Cake:
Combíne all íngredíents ín large bowl. Beat at medíum speed wíth electríc míxer for 2 mínutes. Pour ínto pan and bake at 350 untíl toothpíck comes out clean. Cool ín pan for 25 mínutes. Remove to rack and cool completely.
When cool, cut cake ín half to make 2 layers. You can freeze for 30 mínutes íf youd líke to make cuttíng easíer.
Make freshly whípped cream. Whíp heavy cream ín the bowl of an electríc míxer wíth wíre whísk, on hígh speed. Add usgar and vanílla as peaks begín to form.
Assemble cake. Frost bottom layer wíth freshly whípped cream. Layer the peaches. Top wíth second layer. Frost tops and sídes wíth freshly whípped cream. Alternate rows of strawberríes and peaches.
