Peach Cake

From the kitchen of: Anna Aten passed on by Dawn Corbin

3/4 c. margarine
1 pkg. yellow cake mix
2 c. sour cream
2 egg yolks
1/2 t. cinnamon
8 oz. whipped topping
1 canned sliced peaches, drained

Heat oven to 350ºF. Grease a 13x9" cake pan (or line with parchment paper). In bowl cut margarine into dry cake mix, until mixture resembles coarse crumbs. Pat into 13x9" pan. In another bowl beat egg yolks; add sour cream, mix well. Set aside 6-8 peach slices for garnish. Cut remaining peaches into 1 inch pieces; stir into sour cream mixture. Spread over crust. Sprinkle with cinnamon. Bake for 25-30 minutes or until edges begin to brown. Cool, spread whipped topping over cooled cake; garnish with reserved peaches. Store in refrigerator.