1/2 cup white sugar
1/2 cup corn syrup
1 1/2 cups packed light brown sugar
3 eggs
2 tablespoons vegetable oil
3/4 cup packed light peach preserves
1/2 cup butter
1 cup banana slices
1 tablespoon cocoa powder
1 teaspoon vanilla extract
1 teaspoon orange extract
1 cup chopped peaches
3 eggs
1 cup chopped pecans
1 teaspoon orange extract
1/2 cup apricot brandy
1/2 cup apricot brandy liquor
Preheat oven to 350 degrees F (175 degrees C). Bake cake according to package directions. Chill cake overnight in refrigerator.
In a medium saucepan, combine sugar, corn syrup, brown sugar, eggs, oil and peach preserves. Bring to a simmer over medium heat. Simmer 30 minutes, stirring constantly, until sugar mixture is no longer pink. Remove from heat and stir in butter and banana. Pour into ungreased 9-in. round cake pans. Set aside to cool.
In a medium bowl, mix peach preserves, butter, banana slices, cocoa powder, vanilla, orange extract, peaches and pecans. Spread over peach layer. Sprinkle with apricot brandy and apricot brandy liquor. Cover with plastic wrap and refrigerate overnight. Frost with gold-coated chocolate glaze when ready to serve. Cover with plastic wrap and refrigerate another hour. Frost when ready to serve.
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