White Chocolate Cake With Peaches Recipes

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CAKE WITH PEACHES



Cake with Peaches image

This springtime layer cake is peachy and creamy. My mom gets requests for this cake from my brother for his April birthday. -Tamra Duncan, Decatur, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 7

1 can (15-1/4 ounces) sliced peaches, undrained
1 package yellow cake mix (regular size)
1/3 cup vegetable oil
3 large eggs, room temperature
1 carton (8 ounces) frozen whipped topping, thawed
3/4 cup peach yogurt
Additional drained diced peaches, if desired

Steps:

  • Drain peaches, reserving juice. Add enough water to juice to measure 1-1/4 cups. Cut peaches into 1-in. pieces; set aside. , In a large bowl, beat the cake mix, peach juice mixture, oil and eggs on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° for 28-33 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely., In a bowl, combine the whipped topping and yogurt; fold in reserved peaches. Spread topping between layers and over top of cake. Garnish with additional diced peaches if desired. Store in refrigerator.

Nutrition Facts : Calories 265 calories, Fat 6g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 339mg sodium, Carbohydrate 48g carbohydrate (31g sugars, Fiber 1g fiber), Protein 3g protein.

COCONUT SHORTCAKES WITH PEACHES AND WHITE CHOCOLATE CREAM



Coconut Shortcakes with Peaches and White Chocolate Cream image

Categories     Cake     Chocolate     Fruit     Dessert     Bake     Peach     Coconut     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 19

White chocolate cream
6 ounces imported white chocolate (such as Lindt), chopped
1 cup chilled whipping cream
Sauce
1 vanilla bean, split lengthwise
2 12-ounce cans peach nectar
1/4 cup sugar
1/4 cup (1/2 stick) unsalted butter, cut into pieces
Shortcakes
1 1/2 cups all purpose flour
1 cup sweetened shredded coconut, toasted
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
2 large eggs
1 teaspoon imitation coconut extract
1/2 cup whipping cream
3 large peaches, peeled, pitted, sliced

Steps:

  • For cream:
  • Melt chocolate with 1/4 cup cream in heavy small saucepan over low heat, stirring until smooth. Cool to room temperature. In medium bowl, beat 3/4 cup cream to stiff peaks. Fold cream into chocolate mixture in 2 additions. Cover; chill until firm, about 1 hour. (Can be made 2 days ahead. Keep chilled.)
  • For sauce:
  • Scrape seeds from vanilla bean into heavy large deep saucepan. Add peach nectar and sugar and simmer until reduced to 1 1/2 cups, about 55 minutes. Whisk in butter. Cool. (Can be prepared 8 hours ahead. Cover; let stand at room temperature.)
  • For shortcakes:
  • Preheat oven to 325°F. Butter and flour 9-inch-diameter cake pan with 2-inch-high sides. Finely grind first 4 ingredients in processor. Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs 1 at a time. Beat in extract. Stir in dry ingredients alternately with cream. Spoon batter into pan. Bake until tester inserted into center of cake comes out clean, about 45 minutes. Cool cake in pan on rack 10 minutes. Run small sharp knife around pan sides to loosen cake. Turn out onto rack; cool completely.
  • Cut cake into 6 wedges. Cut each wedge horizontally in half. Place cake bottoms on plates. Top with some peaches, then sauce. Top with some cream. Cover with more peaches and sauce. Prop tops against side of shortcakes.

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