Recipe and Pictures courtesy of: LuAnn Beal
1 can (15 ¼ ounces) sliced peaches, undrained
1 package( 18 ¼ ounce) yellow cake mix
1/3 cup vegetable oil
3 large eggs
1 carton (8 ounce cool) whip, thawed
¾ cup (6 ounce peach yogurt
Additional drained diced peaches, if desired Drain peaches, reserving juice.
Add enough water to juice to measure 1 ¼ cups. Cut peaches into 1 inch pieces; set aside.
In a large bowl, beat the cake mix, peach juice mixture, oil and eggs on low speed for 30 seconds. Beat on med for 2 minutes. Pour into two greased and floured 9 inch round baking pans.
Bake at 350 degrees for 28-32 minutes or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes before removing to wire rack. Cool completely.
In a bowl, combine the cool whip and yogurt; fold in reserved peaches. Spread topping between layers and over top of cake. Garnish with additional diced peaches if desired. Store in refrigerator about an hour.