Ingredients

serves 12 to 16

　　1/4 teaspoon sugar

　　1 teaspoon ground cinnamon

　　

Cake

2 cups all-purpose flour

　　1 1/2 cups sugar

　　1/2 cup Crisco shortening

　　1/2 cup milk

　　One 15-ounce can cling peaches, drained (reserve 1/2 cup juice)

　　3 egg whites

　　3 1/2 teaspoons baking powder

　　1/2 teaspoon ground cinnamon

　　1 teaspoon vanilla

　　1 teaspoon salt

　　

Icing

One 6-ounce container nonfat peach yogurt

　　One 8-ounce container Lite Cool Whip

　　

Step 1

Preheat oven to 350 degrees. Use no-stick cooking spray in Bundt pan. Mix together sugar and cinnamon. Sprinkle mixture over bottom and sides of pan. Combine all cake ingredients together, including reserved juice. Beat with mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 2 minutes. Pour into Bundt pan. Bake for 40 to 45 minutes. Remove from oven; cool completely. Frost with icing immediately before serving.

　　

Icing

Step 2

Mix together. Frost cake.

　　Paula Deen's Kitchen Classics