Brown Sugar Peach Cake

• 

• INGREDIENTS

  • Cake:
  • 1 (15 oz.) box yellow cake mix
  • 4-6 fresh peaches, peeled and sliced, or 1 (16 oz.) package frozen peaches, unthawed
  • 2 (3 oz.) packages peach jello
  • 4 large eggs
  • 1 cup vegetable oil
  • 1 teaspoons vanilla extract
  • Frosting:
  • 2 cups brown sugar
  • 2/3 cup heavy cream
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt, optional
  • Ice bath, optional

  
  

  1. Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with butter or non-stick spray.
  2. Beat together cake mix, jello, eggs, oil and vanilla extract in a large bowl or mixer until just incorporated, then fold in chopped peaches.
  3. Pour batter into greased baking dish, then place in oven and bake for 40-45 minutes, or until toothpick inserted in center comes out clean.
  4. Remove cake from oven and let cool completely.
  5. While cake bakes, combine brown sugar, heavy cream and butter in a large saucepan over medium-high heat.
  6. Bring mixture to a boil and cook for 1 minute, then remove mixture from the heat and stir in vanilla extract and salt, if using.
  7. Set up ice bath with a large bowl full of ice water (if desired). Carefully place frosting pot into ice bath and stir, being careful not to get water in the frosting, until mixtures cools and thickens.
  8. Once cooled, beat frosting for 4-5 minutes, or until thickened, but still fluffy and airy.
  9. Spread frosting over cooled cake.
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