Canned cling peaches star in this refreshing and light cake--a perfect centerpiece for your New Year's Day dinner party. Packaged angel food cake mix and whipped cream frosting make this cake super airy. SUNSHINE MARBLE CAKE
2 (16-ounce) cans cling peach slices in juice or light syrup
1 (16-ounce) package angel food cake mix
1/3 cup cold water
2 egg yolks
1 tablespoon cake flour
1 1/2 tablespoons cornstarch
2 tablespoons sugar
1 tablespoon butter or margarine
2 teaspoons lemon juice
1 cup whipping cream
Drain peaches well, reserving liquid. Prepare cake mix according to package directions, substituting 1 cup reserved peach liquid plus 1/3 cup water for water amount given on package. Reserve 1/2 cup peach liquid for frosting, then dice enough peaches to make 2/3 cup.
Beat egg yolks with cake flour at high speed of mixer 5 minutes. Blend in peaches. Gently fold 1/2 of cake batter into peach mixture.
Alternately pour yellow and white batters into ungreased 10-inch bundt pan or angel food tube pan. Place in cold oven, then bake at 325 degrees 55 minutes.
Cool in pan 15 minutes. Remove from pan and allow to cool completely on wire rack.
Combine cornstarch, sugar and salt in small saucepan. Slowly stir in peach liquid. Cook and stir over low heat until mixture thickens. Remove from heat and add butter and lemon juice. Set aside to cool.
Beat cream until very stiff. Fold in cooled peach mixture. Use to frost cake. Garnish with remaining peach slices. Makes 12 servings.