Peachy Pecan Cake

Thanks to Minette Greenman, who will always be loved as a beloved grandmother!

Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (1 stick) plus 2 tablespoons butter or margarine
1 cup packed brown sugar
2 cups Corn Chex cereal crushed to ½ cup
2/3 cup chopped pecans
2 eggs, beaten
1 cup milk
3 cups whipped topping
3 cups sliced fresh or fresh frozen peaches, thawed.

Instructions:

Preheat oven to 350F. Grease three 8-inch round cake pans.** Combine flour, baking powder, baking soda and salt. Cut in butter and sugar until it resembles coarse crumbs. Stir in Chex crumbs and pecans.

Add egg and milk; stir just until moistened. Turn into pans. Bake 20 to 25 minutes or until tester inserted in center comes out clean. Let cool 15 minutes before removing from pan. Cool 1 hour before frosting. To serve, frost between each layer with whipped topping and peaches. Keep refrigerated.

*Measure and crush cereal in glass measuring cup
**Or two 9-inch round cake pans

Makes 8 servings.