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below in the GARNISH instructions) Do not pour any of the liquid/sauce from the peach mixture over the
peaches; this can be used later in garnishing and serving the cake Set aside all remaining peach slices and any
liquid/sauce in the pan
CAKE
Sift dry ingredients together Combine liquids then stir into the flour mixture Pour half of the mixture into the
pan with peach topping and the other half into the other prepared cake pan
Bake for minutes (longer if using one inch by inch pan) Test to be sure the cakes are finished: the cakes
should slightly pull away from the sides of the pan and a toothpick inserted into the cake should come out fairly
clean (not wet with batter clinging to it) Also be careful not to overbake the cakes because they can become too
dry and dense in this case
GARNISH
When making a layered cake (using identical sized pans) after the cakes have cooled place the bottom layer of
the cake on a serving plate (the one that does not have the peach topping)
Take the remaining peach slices from the beginning of this recipe and chop the peach slices into smaller pieces
and then spread this filling over the top of the first cake layer (There will probably be some sauce left from the
cooked peaches and this is best used below) Then place the second cake layer (the one that has the peach layer
baked into it) on top of the first (so the baked in peaches are on the very top)
Ice the sides of the cake with "Chocolate Icing" (see other recipe in this book)
Take some of the reserved peach liquid/sauce from earlier in the recipe (after the peach slices were cooked) and
drizzle this over the top of the cake You don't want to drench the cake so if you have extra left over have it
available when serving the cake Garnish top of cake with toasted and glazed sliced almonds and the citrus zest
VARIATIONS:
"AmarettoApricot Upside Down Chocolate Cake" Use fresh apricots in place of peaches
Per serving: Calories; g Fat ( calories from fat); g Protein; g Carbohydrate; mg Cholesterol; mg Sodium
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Desserts of Vitality
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