Brown Sugar Peach Cake

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°1 yellow cake mix 15 ounces (I like Duncan Hines)

°3 large eggs (or the amount specified by your cake mix)

°1/3 cup vegetable oil (or the amount specified by your cake mix)

°1/2 cup peach nectar

°1 pound peeled and chopped peaches (3-4)

°1 drop orange food coloring (optional)

Preheat oven 350F

Mix cake mix, eggs, oil and nectar and food coloring, if using, until well blended. Fold in the peaches and form the dough into a lightly basted 9×13 casserole. Bake for about 28 minutes, or until done…you can check with a toothpick, it should come out without the dough clinging to it, but the moist crumbs are fine.

Put the butter, cream and brown sugar in a saucepan and bring to a boil, stirring constantly. Remove the heat, adding the vanilla and the sifted sugar. Beat until well blended and the sugar lumps are gone. Return to low heat if necessary.

Drizzle the frosting over the cake, trying to cover it evenly on the first go, as it will set quickly and you won’t be able to spread it without breaking the surface.

Let the icing harden at room temperature or in the refrigerator before cutting.

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