Browned Butter Peach Layer Cake

Makes one 3-layer 8-inch cake, 12 servings

Ingredients:

2 packages Proteinfull Baking Classic Yellow Cake Mix
1  1/3 cup water
6 large eggs, beaten
6 tablespoons browned butter (brown 1 stick of butter and let cool, then measure 6 tablespoons) how to brown butter

3 cups sliced peaches (fresh or frozen defrosted)
1/3 cup brown sugar erythritol
1/4 teaspoon cinnamon
a sprinkle of stevia (optional)

Double recipe of our sugar free whipped cream.

Instructions:

1. Preheat oven to 325°F (use an oven thermometer for best results). Line the bottom of three 8-inch round pans with parchment paper, then spray with non-stick cooking spray.
2. Combine cake mix with water, eggs, and browned butter. Mix just until no lumps remain.
3. Divide the batter evenly into the three pans.
4. Bake at 325°F for 26-30 minutes, and remove from oven as soon as a toothpick inserted comes out clean.
5. Let the cakes cool 10-15 minutes before removing them from the pans, then let cool completely on a wire cooling rack.
6. Once the cakes are cool, mix the brown sugar erythritol, cinnamon, and stevia. Add peaches and mix until erythritol dissolves. Set aside.
7. Prepare the whipped cream.
8. Build the layer cake by placing one layer of cake and topping with 1/3 of the whipped cream + 1/2 cup chopped peaches. Repeat for middle layer.
9. Place the top layer of cake, and top it with remaining whipped cream and peach slices.
10. Enjoy! And store refrigerated. 

Nutrition 
Serving: 1/12 cake, Calories: 261, Fat: 16.5g, Chol: 150mg, Sodium: 312mg, Carbohydrates: 39g, Fiber: 8.5g, Sugar: 7g, Added Sugar: 2g, Erythritol: 22g, Protein: 15g, Net Carbs: 8g.

Let's get baking! Buy our Classic Yellow Protein Cake Mix to make this Browned Butter Peach Layer Cake.