georgia peach shortcake

How To Make georgia peach shortcake

• 1

  Grease bottom of two 9 inch square or layer pans; line with wax paper and grease paper. Set aside. Beat egg yolks 3 minutes on medium speed in small mixer bowl. Gradually add 1/2 cup sugar; continue beating 2 minutes. Combine flour, cocoa, 1/4 cup sugar, the baking soda, and salt; add alternately with water and 1 teaspoon vanilla on low speed just until batter is smooth. Beat egg whites in large mixer bowl until foamy; add 2 tablespoons sugar and beat until stiff peaks form. Carefully fold chocolate mixture into beaten egg whites.
• 2

  Spread batter evenly in prepared pans. Bake at 375 for 14-16 minutes or until top springs back when touched lightly. Cool 10 minutes; remove cakes from pans. Peel off wax paper; cool completely.
• 3

  Beat cream, powdered sugar, and 1 teaspoon vanilla in large mixer bowl until stiff. Place one cake layer upside down on serving plate; frost with about 1 cup of the whipped cream. With pastry tube or spoon, make a border of whipped cream 1/2 inch high and 1 inch wide around edge of layer. Fill center with peach slices, reserving 12 peach slices for top of cake. Carefully place second layer, top side up, on filling. Gently spread all but 1 cup whipped cream on top of cake. With pastry tube or spoon, make a border of whipped cream around edge of top layer of cake. Arrange remaining peach slices in center. Chill about 1 hour before serving.
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