MERINGUE TOPPED PEACH CAKE

2 cups (16-ounce can) sliced peaches
1/4 cup reserved peach syrup
2 tablespoons salad oil
1 package yellow cake mix (used dry)
1/2 cup Carnation Instant Nonfat Dry Milk crystals plus water to make 1 cup
2 egg yolks
2 egg whites
1/4 teaspoon cream of tartar
3/4 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1/2 cup finely chopped nuts

Drain and dice peaches, reserving 1/4 cup syrup.

In large mixing bowl, combine (dry) cake mix, reserved peach syrup, oil, liquid instant milk and egg yolks. Blend and beat mixture according to time on package directions. Fold in drained peaches. Pour into greased and floured 13 x 9 x 2-inch baking pan.

Beat egg whites with cream of tartar until soft peaks form. Add brown sugar and cinnamon; beat until stiff but not dry. Spoon over batter and gently spread over to edges of pan. Sprinkle with nuts.

Bake in moderate oven (350 degree F) 40-50 minutes or until toothpick inserted in center comes out clean. Cool at least 10 minutes. Cut into 12-15 portions.

Makes one (13 x 9 x 2-inch) cake
Source: How to Feed Your Family Better for Less (Carnation Instant Nonfat Dry Milk), Carnation Company, 1975