Peach Downside-up Cake

June 5, 1970

1/2 cup butter or margarine

1/4 cup sugar

1/2 cup molasses

2 cups, sliced, peeled fresh peaches (about 4) or 1 pound 14-oz can sliced peaches

1/2 cup chopped nuts

1 (18.5 or 19-oz) yellow cake mix or other flavor desired

Whipped cream or ice cream for topping

Melt butter in 13-by9-by-2 inch pan over low heat. Add sugar and molasses and stir until blended. Arrange peach slices over molasses mixture. If using canned peaches add 2 tablespoons peach syrup. sprinkle with nuts.

Prepare cake mix according to package directions. Pour carefully over fruit mixture in pan. Bake in 350-degree oven 50 to 55 minutes or until cake is done. Cool on wire racks 5 minutes, then invert on serving plate. Slice into squares and serve warm or cold topped with whipped cream or ice cream. Makes 15 to 18 servings.