2 boxes vanilla or yellow cake mix
2/3 cup vegetable oil
2 cups peach nectar
4 large eggs
4 large peaches
1qt heavy whipping cream
1/4 cup granulated sugar
Combine oil, eggs, and nectar in mixing bowl. Then sift both cake mixes into bowl and mix until well combined. Spray 2-10x2" round cake pans with non-stick spray and divide batter between them. Bake at 350 for approx 35 min., or until a toothpick comes out clean. Allow to cool completely.
Next, remove seeds from peaches and slice with the skins on. Toss in a bowl with lemon juice, to prevent browning. Set aside in refrigerator.
In a large mixing bowl, whip the heavy cream until it begins to look like "cool whip". Add sugar and mix well until you have a whipped cream texture.
Tip: Do not over mix or you will have sweetened butter.
Next, level cake in pan and divide layers.
To build cake; layer cake, whipped cream, slice peaches and repeat. Garnish with fresh mint.