1 (18.25 ounce) package white cake mix
6 eggs
1/2 cup margarine
2 teaspoons vanilla extract
1 1/2 cups vegetable oil
2 cups milk
2 cups white sugar
2 cups margarine
2 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups milk
1 (12 ounce) package cream cheese
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
In a large bowl, mix egg whites, margarine, and vanilla extract. Beat in milk, sugar, margarine, oil and milk. Mix until smooth.
Fill prepared pans with batter. Spread evenly into the prepared pans.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool cake completely before filling.
Tint the top with powdered sugar.
To make cream cheese frosting: In a medium bowl, whip cream cheese until fluffy. Mix cream cheese frosting and sugar until frosting is smooth. Spread 1/2 cup cream cheese frosting evenly over peach/pelicans.
To make cream cheese frosting: In a medium bowl, whip cream cheese until stiff peaks form. Whip whipping whip until stiff peaks form. Stir in the whipped topping. Spread cream cheese frosting over peach and cream base coat. Insert fruit into white cake. Refrigerate for several hours. Chill throughout or overnight.
Quick, Easy and so good!!! Thanks for the recipe!
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