Peach Cake

3/4 c Cold butter or margarine
1 pk Yellow cake mix; 18 1/2 ounces
2 Egg yolks
2 c Sour cream; 16 ounces
29 oz Canned sliced peaches
1/2 ts Ground cinnamon
8 oz Frozen whipped topping; thawed

In a bowl, cut butter into cake mix until the mixture resembles coarse crumbs. Pat into a greased 13-in. x 9-in. x 2-in. baking pan. In another bowl, beat egg yolks; add the sour cream and mix well. Set aside 6-8 peach slices for garnish. Cut remaining peaches into 1-in. pieces; stir into the sour cream mixture. Spread over crust; sprinkle with cinnamon. Bake at 350 degrees for 25-30 minutes or until the edges begin to brown. Cool on a wire rack. Spread with whipped topping; garnish with reserved peaches. Store in the refrigerator. Yield: 12 servings.

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