Directions

• Drain peaches, reserving juice. Add enough water to juice to measure
• 1-1/4 cups. Cut peaches into 1-in. pieces; set aside.
• In a large bowl, beat the cake mix, peach juice mixture, oil and eggs
• on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into
• two greased and floured 9-in. round baking pans. Bake at 350°
• for 28-33 minutes or until a toothpick inserted near the center
• comes out clean. Cool in pans for 10 minutes before removing to wire
• racks to cool completely.
• In a bowl, combine the whipped topping and yogurt; fold in reserved
• peaches. Spread topping between layers and over top of cake. Garnish
• with additional diced peaches if desired. Store in refrigerator.
• Yield: 10-12 servings.