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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This recipe was tucked away in a cookbook & forgotten for many years. It's from my mom's recipe 'file.'Although it's been years since I've made it, I do remember the nice taste of peaches & chocolate! Preparation time does not include the 5-6 hours to set up in the refrigerator. Ingredients:
1 (14 ounce) can sweetened condensed milk |
2 tablespoons unsalted butter |
6 ounces cream cheese, room temperature |
1 teaspoon vanilla extract |
1/2 teaspoon almond extract |
1/2 cup cocoa |
1 pint whipping cream |
1 (29 ounce) can canned peaches, sliced, drained, chopped, reserve 5 slices |
11 ounces loaf poundcake, 12 slices |
Directions:
1. In heavy saucepan, blend condensed milk & butter, & cook over low heat, stirring occasionally, just until butter melts.
2. In large mixer bowl, combine cream cheese, vanilla & almond extracts, beating until fluffy.
3. Gradually add condensed milk mixture, beating until smooth.
4. Add cocoa & beat well, then refrigerate 5 minutes.
5. Beat whipping cream until stiff.
6. Gradually fold the stiff cream into chocolate mixture.
7. Fold in chopped peaches.
8. Line bottom & sides of a glass bowl with cake slices neatly positioned, then spoon in chocolate mixture.
9. Refrigerate 5-6 hours, then garnish with reserved peach slices & serve.
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