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4 egg whites
1 Tbsp. vanilla extract
2 3/4 C. all-purpose flour
1 tsp. Clabber Girl Baking Powder
Assembly:
1 lb. unsalted butter, softened
4-6 peaches, thinly sliced
1 lb. sugar
8 oz. tub of whipped topping
4 lg. eggs
mint leaves, for garnish (optional)
Cake:
In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add egg whites and beat well. Blend in vanilla. Gradually add flour and baking powder;mix until thoroughly blended. Pour into a greased and floured 9×13-inch cake pan. Bake in preheated oven for 50 to 60 minutes or until a wooden toothpick inserted into cake comes out clean. Cool 10 minutes.
Assemble Parfaits:
Cut pound cake into small cubes and layer pint jars with half of the cubed cake. Add a layer of peaches, using half of the sliced peaches. Add a layer of whipped topping. Repeat the layers and garnish with mint leaves.
4 egg whites
1 Tbsp. vanilla extract
2 3/4 C. all-purpose flour
1 tsp. Clabber Girl Baking Powder
Assembly:
1 lb. unsalted butter, softened
4-6 peaches, thinly sliced
1 lb. sugar
8 oz. tub of whipped topping
4 lg. eggs
mint leaves, for garnish (optional)
Cake:
In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add egg whites and beat well. Blend in vanilla. Gradually add flour and baking powder;mix until thoroughly blended. Pour into a greased and floured 9×13-inch cake pan. Bake in preheated oven for 50 to 60 minutes or until a wooden toothpick inserted into cake comes out clean. Cool 10 minutes.
Assemble Parfaits:
Cut pound cake into small cubes and layer pint jars with half of the cubed cake. Add a layer of peaches, using half of the sliced peaches. Add a layer of whipped topping. Repeat the layers and garnish with mint leaves.