1 (18.75 ounce) package strawberry cake mix for the cake
1 1/2 cups packed brown sugar
1 teaspoon vanilla extract
1 teaspoon salt
1 cup butter flavored shortening
1 cup white sugar
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 egg
2 eggs
1 cup crushed ice
1 teaspoon vanilla extract
1 (17 ounce) can sliced peaches for garnish
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans. Sift together the flour, baking soda and baking powder. Set aside.
In the top of a double boiler, mix together brown sugar, vanilla extract and salt. Stir until sugar is completely dissolved. Pour batter into prepared pans.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely in pan. Set aside until cool. Using an electric mixer, whip butter until out of a creamed mixture, about 40 seconds.
Remove 8 vanilla cookies from the chocolate layer. Place 1/2 cup Whipped cream in brown sugar mixture and swirl gently; spoon mixture into cracker pan. Press peach underneath cake. Place remaining vanilla cookie on top of peach layer. Freeze at least 8 hours, or overnight if likely chocolate will be stiff.
To make the frosting: Melt butter in medium saucepan with a wire whisk, scraping bottom and sides of pan. Stir together sugar and 2 tablespoons flour. Stir until smooth, until mixture resembles vanilla frosting.
Cut into 1-inch squares. Place 1 layer on parchment lined baking sheet. Repeat with remaining cookie. 3 days later, frost cake with remaining whipped cream. Refrigerate cake while piping or refrigerate in freezer. About 1 hour before serving. Garnish with frozen peaches.