2 cups white sugar
1 cup evaporated milk
1 tablespoon vanilla extract
1/4 cup unsweetened cocoa powder
1 (16 ounce) can cherry pie filling
4 egg whites
1 teaspoon vanilla extract
1 cup chopped walnuts
1 cup chopped pecans
6 large marshmallows (optional)
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round cake pans.
In a large bowl, mix sugar, evaporated milk, butter, cocoa powder, cherry pie filling, egg whites, and vanilla. Beat with an electric mixer or small mixer bowl until batter is well blended. Spread into prepared pans.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
While cake is cool, beat egg whites and vanilla extract in medium bowl to soften peach zest. Mix peach zest with peach filling, then drizzle over the cooled cake. Sprinkle marshmallows on top of peach cake.