4 teaspoons vegetable oil
1 3/4 cups sifted all-purpose flour
1 tablespoon baking soda
1 1/2 cups white sugar
1 egg
1/2 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
1/2 cup milk
1 cup white sugar
1/3 cup vegetable oil
1 teaspoon vanilla extract
2 cups crushed cornflakes cereal
(1 cup) flaked coconut
1 (5 ounce) can sliced peaches, drained
Preheat oven to 350 degrees F (175 degrees C). Bake cake in preheated oven to 400 degrees F (200 degrees C). Cool slightly.
Beat cream cheese with 1 cup chopped peaches in small bowl. Stir into cinnamon creamer filling. Cover and refrigerate until cool enough to handle.
Examine the inside of a medium size resealable plastic container of ice cream. Fill and seal container with whipped cream, marshmallow creme, crushed cornflakes, crushed pineapple and chocolate pecans. Place the frozen yogurt, milk, sugar, oil and vanilla into the plastic. Fill container with whipped cream, marshmallow creme, crushed cornflake and pecans. Seal lid tightly with fork. Chill in refrigerator. Serve chilled or refrigerate cake while you make frosting and garnish with peaches.