2 eggs
3 teaspoons baking powder
1 (14 ounce) can sliced peaches, drained
1 1/2 cups white sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon vanilla extract
1/4 cup lemon juice
1 cup butter, melted
1 cup all-purpose flour
1 cup packed light brown sugar
1 teaspoon baking powder
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 punch chocolate center (optional)
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
Beat eggs and peaches in small bowl until smooth. Dissolve cocoa in 2 cups of boiling water. Stir, then cool.
In a large bowl, cream together the sugar and white sugar until smooth. Beat in the melted butter and flour. Beat in the lemon zest, lemon zest, vanilla extract and punch chocolate center. Mix until everything is thoroughly combined. Pour batter into prepared pans.
Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into center of cake comes out clean.
Let cool completely before removing from pans, cutting into bars. Allow to cool completely before cutting into bars.