.
Ingredients:
1 8- ounce container frozen
light whipped topping, thawed
1 16 ounce can sliced peaches
in peach juice
1 package sugar free vanilla
flavor instant pudding and pie filling for 4 servings
1 package super moist light
yellow cake mix for 2 layer cake (with no-cholesterol
recipe directions)
Instructions:
Preheat oven to 350 degrees
F. Spray three 8 inch round cake pans with nonstick cooking spray.
Prepare cake mix as label
directs, following no-cholesterol recipe. Spoon batter evenly into cake
pans. Bake about 25 minutes or until toothpick inserted in center of cake
comes out clean. Cool cakes in pans on wire racks 10 minutes. Remove cakes
from pans; cool cakes completely on wire racks.
While cake is baking, drain
peach juice into large bowl; coarsely chop peach slices. To juice in bowl,
add whipped topping, pudding mix, and chopped peaches, stirring gently
to combine. Refrigerate peach mixture, covered, until ready to assemble
cake.
When cake is cool, place
1 cake layer on cake plate; spread with 3/4 cup peach mixture. Top with
second layer; spread with 3/4 cup peach mixture. Place third layer on top.
Frost top and side of cake with remaining peach mixture. Refrigerate cake
until ready to serve.
Nutrition Facts:
Amount Per Serving:
calories 175 cholesterol
0 mg
fat 4 g sodium. 285
mg
Quantity:
Serves 10
Courtesy Of: Good Housekeeping
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