1 box Duncan Hines French Vanilla cake mix
2 (16 oz.) cans sliced peaches, strained of juice
3 c. heavy cream
3 tbsp. Amaretto
1/2 tsp. vanilla extract
3/4 c. sugar

Bake cake in two 9 or 8 inch cake pans. Cool. Beat cream together with Amaretto, sugar and vanilla extract until stiff. Place in refrigerator to chill. Slice cooled cake across. Chop the peach slices and fold into 3 cups of the whipped cream, the rest will be for frosting the top and the sides. Alternating layers, spread the peaches and cream mixture on cake. Top with another cake and spread mixture and end with cake. Frost the top and sides with remaining plain whipped cream. Chill at least 4 hours.

Serves 12 (plus).