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6 pathogens detected I have been baking many cakes lately. While I know how to bake cakes from scratch and do not find that process very difficult, these cakes have been made from cake mix. I know, I'm a heathen and deserve to die. But I have a good reason! I have this book called "The Cake Mix Doctor", which basically adds a bunch of goodies to mixes and makes them fabulous. All of her ideas are really unique and tasty, not to mention easy! So for this week, I have made peaches and cream cake (recipe below), angel food cake with freshly whipped cream and strawberries, and lemon chocolate chip cake with lemon glaze. Yeah, baking!

Peaches and Cream Cake
1 29 oz. can peach halves (8 halves), packed in heavy syrup, drained with syrup reserved
1 package plain yellow cake mix (NOT with pudding)
1 stick butter, melted
4 large eggs
1 tsp pure vanilla extract
Sweetened Cream (recipe follows)

1. preheat oven to 350 degrees. Grease and flour 2 9-inch round cake pans and set aside.
2. place 8 of the peach halves in a food processer and blend until smooth (about 1.5 cups puree). Reserve the rest of the peaches (if any) and 1/2 cup of the syrup.
3. Place the cake mix, puree, melted butter, eggs, and vanilla in a large mixing bowl. Bleand with an electric mixer on low speed about 1 minute. Stop the mixer, scrape the sides, then beat ay medium speed 2-3 minutes more. The batter should look well blended. divide the batter between the two pans, smoothing with a rubber spatula. Place in the oven side by side.
4. Bake the cakes until they are golden brown and beginning to pull away from the sides of the pans, 28-32 minutes. Remove the cakes from the oven and place them on wire racks to cool for ten minues. Run a dinner knife around the edge of each layer, then remove the cakes from the pans and place them right side up on wire racks.
5. At this point, make sure your cake pans are on counters you can easily clean. While the layers are still warm, poke holes into the tops of the cakes with a toothpick. Carefully pour the peach syrup over the layers (1/4 cup for each layer). Let the layers cool completely.
6. Prepare the Sweetened Cream. After the cakes are cool, place one layer right-side-up on a serving platter. Put about 1/2 of the cream on top of the first layer. Carefully place the second layer right-side-up on the first layer, then smooth the remaining cream on top ofthat layer. As you may notice, there is no cream on the sides of the cake. This is as it ought to be.
7. Prepare to wow all your friends with your fancy, tasty cake!

Sweetened Cream
1 cup heavy whipping cream
1/4 cup confectioner's sugar

Place a clean, large mixing bowl and electric mixer beaters in the freezer for a few minutes. Pour the whipping cream into the chilled bowl and beat on high speed until cream has thickened, about 1.5 minutes. Stop the machine and add the sugar. Beat on high speed 1 or 2 minutes more, until stiff peaks form. Resist the temptation to plant your face into the bowl, and instead use to frost or fill the cake of your choice (in this case, the aforementioned peachy wonder).