Peach Cake

3/4 cup cold butter or margarine
1 package yellow cake mix
2 egg yolks
2 cups sour cream
1  can (29 ounces) sliced peaches, drained
1/2 tsp. cinnamon
1 carton cool whip

In a bowl, cut butter into dry cake mix until the mixture resembles course crumbs. Pat into a greased 13 x 9 baking pan. In another bowl, beat egg yolks, add the sour cream and mix well. Set aside 6 - 8 peaches for garnish. Cut remaining peaches into 1 inch pieces, stir into the sour cream mixture. Spread over crust, sprinkle with cinnamon.

Bake at 350 degrees for 25 - 30 minutes or until the edges begin to brown. Cool on a rack. Spread with the cool whip and garnish with the remaining peaches. Store this cake in the refrigerator.