Ginger Peachy Shortcake Recipe
Ingredients
| Yellow cake mix | 18 1⁄2 Ounce | |
| Ground ginger | 1 Teaspoon | |
| Egg | 1 | |
| 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 |
Nutrition Facts
Serving size
Calories 503 Calories from Fat 157
% Daily Value*
Total Fat 18 g27.4%
Saturated Fat 9.2 g45.8%
Trans Fat 0 g
Cholesterol 64 mg21.3%
Sodium 650.9 mg27.1%
Total Carbohydrates 81 g27.2%
Dietary Fiber 3.6 g14.3%
Sugars 53.9 g
Protein 7 g14.2%
Vitamin A 16.1% Vitamin C 14.8%
Calcium 8.2% Iron 3%
*Based on a 2000 Calorie diet
Directions
Prepare with egg and water, following label directions.
Pour into a baking pan 8x8x2.
Bake in moderate oven (350°) 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.
Chef
