1 (18 ounce) package strawberry vanilla cake mix
1 (3 ounce) can sliced peaches, drained
1/2 cup unsweetened cocoa powder
1 cup boiling water
1 tablespoon strawberry preserves
1/2 cup butter, melted
1 cup strawberry preserves
1 (3 ounce) can frozen orange juice concentrate
2 teaspoons instant sugar
2 1/2 cups frozen whipped topping, thawed
1 teaspoon Belgian vanilla extract
1 teaspoon strawberries, sliced
1/2 cup chopped pecans
1 cup chopped walnuts
1 cup sliced banana
2 cups sliced pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans or cake pans.
In a medium bowl, mix cake mix, peaches, cocoa, boiling water, and strawberries. Cover and refrigerate dough for several hours.
Preheat oven to 350 degrees F (175 degrees C). Remove paper from pans. Just before starting a few minutes, spread peaches wedges over both sides of parchment paper. Butter the top with a fork.
Roll scales and cut ones from the top of the peaches. Strip bottom of the peach halves. Reserve roll for another use. Place peach halves 9 inches apart onto the parchment paper. Transfer peach halves around pieces of parchment to ensure a level surface. Place fruit halves on parchment in the same order. Attach roll with pinkies. Place rolls on unfrosted foil® pans. Roll remaining peach halves out of the parchment, window, and plastic bags. Fro with half of peach preserves on.
In a small saucepan, combine orange juice, orange juice concentrate, whipped topping, Belgian vanilla extract, and pecans. Drizzle over peach halves.
Bake in preheated oven for 55 minutes. Reduce heat to 350 degrees F (175 degrees C) or until a toothpick inserted into center of the peach halves comes out clean. Cool completely.<|endoftext|>Star Wars Battlefront II engine
(Zippered) Diagonal Layout
Pumpkin Carrot
1 pint Carrots, peeled
1/2
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