Peach Cake

3/4 cup cold butter
1 (18.25 ounce) box yellow cake mix
2 egg yolks
2 cups sour cream
1 (29 ounce) can sliced peaches, drained
1/2 teaspoon ground cinnamon
1 (8 ounce) carton frozen whipped topping, thawed

In a bowl, cut butter into dry cake mix until the mixture resembles coarse crumbs. Pat into a greased 13 x 9-inch baking pan.

In another bowl, beat egg yolks; add the sour cream and mix well.

Set aside 6 to 8 peach slices 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 F for 25 to 30 minutes or until the edges begin to brown. Cool on a wire rack.

Spread with whipped topping; garnish with reserved peaches. Store in the refrigerator.