PEACH CAKE 8 servings, about 2-inch x 2-inch piece each
Canned peaches, light syrup pack, drained and chopped 2-1/4 cups (29 ounce can)
Sugar 1/2 cup
Flour 1 cup
Egg 1
Baking soda 1 teaspoon
Vegetable oil 2 tablespoons
Vanilla 1 teaspoon
Brown sugar, firmly packed 2 tablespoons
Whole milk 2 teaspoons
Preparation Time: 20 minutes

Cooking Time: 30-35 minutes

1. Preheat oven to 350° F. Lightly grease 8 x 8-inch pan.

2. Spread peaches in baking pan.  Mix remaining ingredients, except brown sugar and milk, together in mixing bowl; spread over top of peaches.

3. Bake until toothpick inserted into cake comes out clean, about 30-35 minutes.

4. For topping, combine brown sugar and milk in small bowl.  Drizzle mixture on top of cake; return cake to oven, and back 2-3 minutes.

5. Cut into 8 pieces.

PER SERVING:

CALORIES 205
TOTAL FAT 4 grams
SATURATED FAT 1 grams
CHOLESTEROL 27 milligrams
SODIUM 171 milligrams

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