Peaches and Cream Cake

Ingredients: 1 package angel food cake mix, or prepared angle food cake, frozen (for easy slicing) 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk 1 cup cold water 1 teaspoon almond extract 1 (4-serving size) package instant vanilla pudding mix 2 cup (1 pt.) heavy cream, whipped 4 cup peeled, sliced fresh peaches (about 2 pounds)
Rated

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1 package angel food cake mix, or prepared angle food cake, frozen (for easy slicing)

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1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk

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1 cup cold water

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1 teaspoon almond extract

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1 (4-serving size) package instant vanilla pudding mix

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2 cup (1 pt.) heavy cream, whipped

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4 cup peeled, sliced fresh peaches (about 2 pounds)

NUTRITION INFORMATION

Serving Size 1 slice, 1/12 of cake
Calories Per Serving 290
Total Fat 10g
Calories From Fat 90g
Saturated Fat 6g
Trans Fat 0g
Cholesterol 35mg
Sodium 270mg
Carbohydrates 45g
Dietary Fiber 1g
Sugar 30g
Protein 5g
Percent Daily Value*: Vitamin A 10%, Calcium 15%, Vitamin C 6%, Iron 2%.

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CUT cake into 1/4-inch slices; arrange half the slices on bottom of 13 x 9-inch baking dish.

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COMBINE sweetened condensed milk, water and almond extract in large bowl; mix well. Add pudding mix; beat well. Chill 5 minutes.

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FOLD in whipped cream. Spread half the cream mixture over cake slices; arrange half the peach slices on the top. Top with remaining cake slices, cream filling and peach slices.

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CHILL 4 hours or until set. Cut into squares to serve.

NUTRITION INFORMATION

Serving Size 1 slice, 1/12 of cake
Calories Per Serving 290
Total Fat 10g
Calories From Fat 90g
Saturated Fat 6g
Trans Fat 0g
Cholesterol 35mg
Sodium 270mg
Carbohydrates 45g
Dietary Fiber 1g
Sugar 30g
Protein 5g
Percent Daily Value*: Vitamin A 10%, Calcium 15%, Vitamin C 6%, Iron 2%.

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Peaches and Cream Cake

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Ingredients

Instructions

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