Peaches 'n Cream Cake

Ingredients

• 3 (1 1/3 ounce) envelopes whipped dessert topping mix
• 1 1/2 cups milk
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon ground nutmeg
• 2 peaches, sliced (about 2 cups or 8 oz., reserve liquid)
• 1 tablespoon packed light brown sugar
• 1/3 cup packed light brown sugar
• 4 tablespoons rum
• 1 teaspoon rum
• 1 (18 1/4 ounce) package yellow cake mix
• 2/3 cup buttermilk
• 1/2 cup butter, softened
• 3 eggs
• 2 (3 ounce) packages cream cheese, softened

Directions

1. 1

   For frosting: At low speed beat topping mix, milk, vanilla and nutmeg until soft peaks form, about 3 minutes. Cover; refrigerate.

2. 2

   For cake and filling: Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans. Combine peach slices, 1 T. sugar and 1 T. r um; let stand, stirring occasionally.

3. 3

   Meanwhile, in large bowl with mixer on low speed, beat cake mix, buttermilk, butter, eggs, and 3 T. rum until moistened, 4 minutes.

4. 4

   Spread batter in pans. Bake 25 minutes or until toothpick inserted in centers comes out clean. Cool on racks 10 minutes. Remove from pans; cool completely on racks.

5. 5

   Meanwhile, at medium speed, beat cream cheese with remaining sugar and rum until thoroughly combined. Fold in 1/3 cup reserved frosting; refrigerate.

6. 6

   Assembly: Place 1 cake layer on serving plate; spread with cream cheese mixture. Top with peach slices, reserving several for garnish.

7. 7

   Top with remaining cake layer; spread top and side of cake with remaining frosting.