Here's the cake I made. I finally found the camera, and just in time, there was only 1 piece left when I took the picture.
When I first tasted it, it wasn't nearly sweet enough. It's amazing how use we become to all the sweet stuff out there. When I had gotten use to the 'not-so-sweet' I started tasting the sweetness that was there.
Elm said that it wasn't sweet enough.... and then proceeded to eat 3 pieces of the cake.
I asked him, why he kept eating if he didn't think it was sweet enough... He said the cool whip was really good :o)
yes I used cool whip for topping instead of whip cream (as I have 10 things of free cool whip in the freezer and don't have any whipping cream)
Here's the recipe:
Cake-
mix together
2 large eggs
3/4 C blended nectarines (recipe wanted peaches, but I didn't have any other than what I had canned, so nectarines it was)
1/3 C butter, softened
add and mix
1 C water (next time I'm going to use Welsh's new healthy harvest 'white grape, mango & orange' for a cake that is a bit sweeter)
mix together
2 1/3 C flour
1 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
then add to the wet mixture and mix together
*divide batter between two sprayed 9" round cake pans.
* Bake @ 350F for 15-20 min until lightly browned, and knife comes out clean.
*cool on wire racks
to prepare cake-
Put one layer on serving plate.
peel and slice 3-4 nectarines, place 1/2 on top of cake layer
put other cake on top and then the rest of the slices.
Top with whipped whip cream w. a bit of vanilla added
I would put some cool whip on the first layer of cake as well as on top next time... to help glue it together.
Had friends over Friday night when we ate the cake, Jaymi really liked it and wants the recipe :o)
I'll be make this cake again.
When I first tasted it, it wasn't nearly sweet enough. It's amazing how use we become to all the sweet stuff out there. When I had gotten use to the 'not-so-sweet' I started tasting the sweetness that was there.
Elm said that it wasn't sweet enough.... and then proceeded to eat 3 pieces of the cake.
I asked him, why he kept eating if he didn't think it was sweet enough... He said the cool whip was really good :o)
yes I used cool whip for topping instead of whip cream (as I have 10 things of free cool whip in the freezer and don't have any whipping cream)
Here's the recipe:
Cake-
mix together
2 large eggs
3/4 C blended nectarines (recipe wanted peaches, but I didn't have any other than what I had canned, so nectarines it was)
1/3 C butter, softened
add and mix
1 C water (next time I'm going to use Welsh's new healthy harvest 'white grape, mango & orange' for a cake that is a bit sweeter)
mix together
2 1/3 C flour
1 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
then add to the wet mixture and mix together
*divide batter between two sprayed 9" round cake pans.
* Bake @ 350F for 15-20 min until lightly browned, and knife comes out clean.
*cool on wire racks
to prepare cake-
Put one layer on serving plate.
peel and slice 3-4 nectarines, place 1/2 on top of cake layer
put other cake on top and then the rest of the slices.
Top with whipped whip cream w. a bit of vanilla added
I would put some cool whip on the first layer of cake as well as on top next time... to help glue it together.
Had friends over Friday night when we ate the cake, Jaymi really liked it and wants the recipe :o)
I'll be make this cake again.
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