Ron Smith of Grand Saline worked at Wal-Mart for 10 1/2 years, during which time two of his recipes were chosen from thousands of others submitted for a nationwide employees-only contest. We loved this moist and zippy-tasting cake!

1 can (15.25 ounces) sliced peaches in light syrup
1 cup sugar
1/2 cup peach schnapps (or orange juice)
1/4 cup orange juice
1 package (2-layer size) yellow cake mix
1 package (4-serving size) vanilla instant pudding and pie filling
4 eggs
1 cup chopped pecans
2/3 cup vegetable oil
1 1/2 cups sifted powdered sugar

In glass jar or bowl, combine undrained peaches, sugar, peach schnapps and orange juice. Cover and let stand at room temperature for 24 hours.

Preheat oven to 350 degrees. Grease and flour a 10-cup fluted tube pan. Set aside. Drain peach slices, reserving liquid. Chop peach slices.

In large bowl, combine cake mix, pudding mix, eggs, pecans, oil, chopped peaches and 1/3 cup reserved liquid. Stir together until well combined. Pour into prepared pan. Bake for 40–45 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan.

Meanwhile, in small bowl, combine powdered sugar and 1/4 cup reserved liquid. Drizzle over warm cake. Cool completely. Serves 12–16.

Serving size: 1 slice. Per serving: 398 calories, 4 g protein, 19 g fat, 54 g carbohydrates, 318 mg sodium, 47 mg cholesterol

Ron Smith, Wood County Electric Cooperative