Peach cake and Chantilly cake ( my husband's favorite cakes)

                                                                                      PEACH CAKE

I USE A YELLOW CAKE MIX AND JUST FOLLOW THE INSTRUCTIONS ON THE BOX.

AFTER THE CAKE HAS BEEN BAKED AND COOLED I POKE HOLES IN THE CAKE USING  THE HANDLE OF A WOODEN SPOON.  THEN MAKE THE PEACH FROSTING. 

PEACH FROSTING:

 I USE A LARGE CAN OF PEACHES, DRAINED

1 STICK OF BUTTER

I HANDFUL OF SUGAR OR SPLENDA

DIRECTIONS:

PUT DRAINED PEACHES IN A BLENDER

ADD BUTTER THAT HAS BEEN CHOPPED UP

AND A HANDFUL OF SUGAR OR SPLENDA AND BLEND ALL UNTIL SMOOTH.

THEN POUR THE FROSTING OVER THE CAKE THAT HAS BEEN POKED WITH HOLES.

..................................................................................................................................................................

CHANTILLEY CAKE

THIS CAKE IS FOUND IN ALMOST EVERY BAKERY IN HAWAII.  IT IS ONE OF MY FAVORITE CAKES.

CAKE BATTER INGREDIENTS:
3 eggs, seperated
1 1/2 cups sugar or splenda
1 2/3 cups sifted cake flour
3/4 tsp baking soda
3/4 tsp salt
1  1oz square unsweetened chocolate,melted
1/3 cup veggie oil ( I use canola)
1 cup whole milk

iNSTRUCTIONS:
pre heat oven to 350* and then grease 2 9x9 cake pans

Beat egg whites until frothy
Gradually beat in 1/2 cup of sugar until soft peaks form.
Sift remaining 1 cup sugar with cake flour, baking soda, and salt.
Add melted chocolate, oil, and 1/2 cup milk and beat one minute on medium speed.
Add egg yolks and remaining 1/2 cup milk.  Beat one minute until smooth.
With a rubber spatula gently but throughly fold in egg white mixture.
Pour into prepared pans and bake 30-35 minutes.
Cool in pans on a rack for 30 minutes. Remove from pans and using a very sharp knfe
split the cake layers into four layers.

CREAM FILLING:

Ingredients:

1/4 cup sugar
4 tsp cornstarch
1/8 tsp salt
1 large egg, slightly beaten
1 cup whole milk
1 1/2 tsp butter
1/2 tsp vanilla flavoring

Instuctions:

Combine sugar, cornstarch and salt.
Add egg, blend well.  Stir in milk slowly.
Cook over medium heat, stirring constantly until mixture
comes to a boil and thickens.   Add butter and vanilla
Chill 30 minutes before spreading on cooled cake layers.

CHANTILLY FROSTING:

Ingredients:

1 13 oz can evaporated milk
1 1/2 cup sugar
3/4 cup butter
4 large egg yolks
1  1/2 tsp vanilla flavoring
1/4 cup chopped toasted pecans

Instructions:
Combine milk, sugar, butter, egg yolks and
vanilla and cook stirring constantly over medium
heat for 12 minutes until mixute thickensor it will slide 
right off the cake!  Add vanilla and chill for 1 hour covered 
with a piece of plastic wrap directly on surface for  proper
spreading consistancy.  Frost cake and sprinkle with toasted 
chopped pecans.  Chill for 2 hrs and this will serve 8-10.