1/2 cup butter, softened
2 tablespoons packed brown sugar
1 lemon, juiced
1 1/2 teaspoons lemon zest
4 milk jugs
1 (8 ounce) can cherry pie filling
1 cup milk chocolate syrup
1/2 cup butter
1 cup vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch pans.
In a large bowl, cream together the butter, brown sugar, lemon juice and lemon zest. Stir in the milk, water, lemon zest and peach juice; beat until smooth. Mix in the pie filling, chocolate syrup and lemon zest. Pour mixture into prepared pans.
Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely, then refrigerate completely before cutting into bars.