Peach Blitz Torte

1. 1

   To egg yolks, add enough water to make 1/2 cup plus two tablespoons.

2. 2

   Combine with cake mix and beat 4 minutes.

3. 3

   Pour batter into 2 greased and floured 8-inch round cake pans.

4. 4

   Beat egg whites until foamy; gradually add sugar and vanilla.

5. 5

   Spread meringue on unbaked cake layers.

6. 6

   Sprinkle with nuts.

7. 7

   Bake at 350u00b0 for 25 minutes.

8. 8

   Cool on rack 10 minutes.

9. 9

   Remove from pan and cool layer meringue side up.

10. 10

    Spread 2/3 whipped cream over cake; arrange 2/3 of well drained peaches on cream.

11. 11

    Place second layer on top.

12. 12

    Spoon remaining cream and arrange peaches on top of cake.

13. 13

    Chill in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.