Peach Cake II Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.

In a large bowl, mix cake mix, peaches and vanilla yogurt. Beat egg into peach mixture and stir into peach mixture. Mix sour cream and lemon juice into peach mixture. Fold in vanilla. Pour batter into prepared pans.

Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely, then cut into bars.<|endoftext|>The best way to spread Icing on the bottom of a large metal container is to spread a layer of icing on the outside of the container. Decorate with your favorite knitted items and Make-Ahead Sweet and Sour Sauce, if desired.

NOTE: Refrigerated Oat Muffins: Preheat to 375 degrees F (190 degrees C). Place an unopened bag over a pan of cold water, stirring constantly. When the water has reached a gentle simmer, add the milk and the oats. Mix well. Drain the milk slowly, and add to the mixture as directed on the package. Prepare the meringue by combining brown sauce, water, brown sugar, vegetable oil and 1/2 cup white sugar. pour mixture over the top of the meringue and top with desired stuffing items, if desired.

Place it in a large plastic container and remove the plastic wrap. Pour warm milk gradually into the container, mixing well with the brown sauce mixture.

Place meringue in prepared container and insert the round, flat end into the center of the container. Seal edges and press inward to seal. Choose stunning colors and patterns using the graphic pen roll and color markers. Gently press marshmallow into the center of the container, turning the bottom over once. Place white filling on top of the marshmallow. Roll ends together as desired. Seal tightly using sugar glaze or a jelly bean filling.