Ginger Peachy Shortcake
|Yellow cake mix||18 1⁄2 Ounce|
|Ground ginger||1 Teaspoon|
|Water||1 Cup (16 tbs)|
|Instant vanilla pudding mix||4 Ounce|
|Milk||1 1⁄2 Cup (24 tbs)|
|Light cream/Table cream||1 Cup (16 tbs)|
|Almond extract||1⁄2 Teaspoon|
|Peaches||6 Large, peeled, pitted, sliced and sweetened|
Combine cake mix with ginger in a medium size bowl.
Prepare with egg and water, following label directions.
Pour into a baking pan 8x8x2.
Bake in moderate oven (350Â°) for 25 minutes or until top springs back when lightly pressed with fingertip.
Cool for 10 minutes in pan on a wire rack.
Loosen around edges with a knife; turn out onto rack; cool.
Prepare pudding mix with milk, cream and almond extract following label directions; chill.
When ready to serve, cut cake into 8 pieces; place each on a dessert plate.
Spoon peaches over top.
Stir pudding mixture until smooth; spoon over peaches.