Saturday, March 7, 2015

Peach Cake

Peach Cake

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" casserole brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

2 cans of Peaches, drained and mashed
2 C Flour
2 C granulated Sugar
2 tsp Baking Soda

3/4 C granulated Sugar
1 can of Evaporated Milk
8 TBS Butter, cubed
1 C Flaked Coconut
1 C Chopped Pecans

In a Large Mixing Bowl:
Baking Soda
Mix well by hand.

Pour the batter into the prepared dish.
Bake for 35 - 30 minutes.
Remove to a rack to cool for 10 minutes while you prepare the Frosting.

In a saucepan on medium heat:
Bring to a boil until it begins to thicken.
Remove from heat.
Fold in the Pecans by hand.
Spread evenly over cooled cake.

Peace in the Kitchen!

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