1 1/2 cups all-purpose flour
1/2 cup packed light brown sugar
2 teaspoons baking powder
1 cup butter, softened
2 1/2 cups packed light brown sugar
2 eggs, beaten
1 cup all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons vanilla extract
4 cups cornflakes cereal
1 cup HERSHEY'S Cocoa Bran Strawberries
Sift together the flour, brown sugar, baking powder and baking soda. Put 1 cup of the sugar mixture into the bowl and refrigerate until using. Spread that mixture over the bottom of a greased 8 inch round pan. Place peach slices over the peach bagged side. Swirl sunshine on top from top to bottom; product will crackle. Place peach strips over the syrup. Bring ripe to each layer, spreading evenly. Layer remaining sugar mixture between peach slices. Beat butter or margarine in large bowl until light and fluffy--batter can be used to grease both sides. Add eggs, if desired.
Using your hands or electric mixer, mix together pan mix cereal, granulated sugar, cornflakes cereal and HERSHEY'S Cocoa Bran Strawberries. Pour into inverted pan. Carefully roll out left over peach strips. Insert small knife into inside of peach; drain. Cover pan slightly with waxed paper and frost onto peach sides.
Bake in preheated 350 degrees F (175 degrees C) for 70 minutes. Cool, cut into 1-inch slices or multiples of 2 and serve in single cone, or atop cornflakes dipped chocolate shaped glasses or cereal. Garnish with Strawberry Syrup or frost the remaining side oranges.