INGREDIENTS:

• ¾ c.  all-purpose flour
• 3 ½ oz. pkg. instant vanilla pudding mix
• 1 t. baking powder
• 1 egg, beaten
• ½ c. milk
• 3 T. butter, melted
• 16 oz. can sliced peaches, drained, reserving 1/3 c. juice
• 8 oz. pkg cream cheese, softened
• ½ c. plus 1 T. sugar divided
• ½ t. cinnamon

PREPARATION:

Combine flour, vanilla pudding and baking powder; set aside.  Blend egg, milk and butter together; add to dry ingredients.  Mix well; spread in a greased 8X8 baking pan.  Chop peaches and sprinkle over batter; set aside.  Blend cream cheese, ½ cup sugar and reserved peach juice together until smooth; pour over peaches.  Mix remaining sugar and cinnamon together; sprinkle on top.  Bake at 350 degrees for 45 minutes.  Makes 9 servings.

ENJOY!

INGREDIENTS:

• 1 stick margarine, (4 ounces)
• 2 cups flour
• 2 cups sugar
• 1 cup buttermilk
• 1 small can flaked coconut
• 5 egg whites, stiffly beaten
• 1/2 cup shortening
• 5 egg yolks
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 1 cup chopped pecans, or walnuts

Frosting:

• 1 package cream cheese, softened (8oz)
• 1 box confectioners' sugar, (1 pound)
• 1/2 stick margarine, softened (4 Tbs)
• 1 teaspoon vanilla

PREPARATION:

Cream margarine and shortening; add sugar. Add egg yolks and beat well. Combine soda and flour; add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in egg whites. Pour into 3 greased and floured cake pans; bake at 350 degrees for 25 to 30 minutes.

Frosting: Beat cream cheese until smooth; stir in sugar. Add vanilla and beat until smooth. Spread on cake layers; sprinkle top with chopped nuts.

Bon appetito always!