Chocolate Peach Flower Cake

Preheat the oven to 325 degrees. In a bowl, beat eggs and add devil’s food cake mix, oil, and water. Mix well. Pour the batter into 9-inch cake pan. Bake for 30 minutes. Let cool. Drain peaches. Cut half of peaches into thin slices. Chop the rest of peaches. In a bowl, combine plain yogurt, 2 tablespoons of sugar, and 1 cup of Cool Whip. Mix well, then add chopped peaches. When the cake is done, slice the cake into three. Cut two slices of the cake into 4-5 rectangle slices. Reserve one slice. Place plastic wrap on the bottom of the inside of a bowl (4 inch across in diameter- about 1 1/2 quarts). Place the rectangle shaped sliced cake bottom inside of the bowl. Pour the cream mixture and cover with the reserved sliced cake. Cover and chill in the refrigerator for 3 hours. When the cake sets, turn the bowl upside-down on the plate. Place sliced peaches on top.