Chocolate Peach Flower Cake

Chocolate Peach Flower Cake


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Chocolate cake inside creamy yogurt cream and top with sliced peaches. Not too heavy of a cake because of the yogurt cream. Chilling time is included in cooking time.

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Plainfield IN

Time needed

5 min preparation + 4 hour cooking

Serving Size / Yield

4 servings


  • 2 C. devil’s food cake mix
  • 2 eggs
  • 1/4 C. oil
  • 3/4 C. water
  • 6 oz. plain yogurt
  • 1 C. Cool Whip
  • 2 Tbs. sugar
  • 1 canned sliced peaches (15 oz.)

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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.

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