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PEACH CAKE
8
Servings, about 2- by 2-inch piece each
1. Preheat oven to 350˚ F. Lightly grease 8- by
-inch pan.
8
Canned peaches, light-syrup
pack, drained and chopped 2 1/4 cups
2
. Spread peaches in baking pan. Mix remaining
ingredients, except brown sugar and milk,
together in mixing bowl; spread over top of
peaches.
(29-ounce can)
Sugar
Flour
Egg
1/2 cup
1 cup
1
3. Bake until toothpick inserted into cake comes
out clean, about 30 to 35 minutes.
Baking soda
Vegetable oil
Vanilla
1 teaspoon
2 tablespoons
1 teaspoon
4
. For topping, combine brown sugar and milk in
small bowl. Drizzle mixture on top of cake;
return cake to oven, and bake 2 to 3 minutes.
Brown sugar, firmly packed 2 tablespoons
Whole milk 2 teaspoons
5. Cut into 8 pieces
PER SERVING:
Calories
Total fat
Saturated fat 1 gram
205
4 grams
PREPARATIO N TIME: 20 MINUTES
CO O KING TIME: 30 TO 35 MINUTES
Cholesterol 27 milligrams
Sodium
171 milligrams
66
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