2 (18.25 ounce) packages vanilla frosting
1 (3 ounce) package instant chocolate pudding mix
2 cups chocolate chips
4 eggs
4 cups water
1 cup vegetable oil
1 cup white sugar
1 1/3 cups evaporated milk
2 teaspoons vanilla extract
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan or 12 rings. Line each with a biscuit or crepe. Press chocolate balls and 8x12 inch pans together.
In a large bowl, cream together the cream cheese and sugar until smooth. Beat in the evaporated milk and then beat in the flour until smooth. Beat in the egg, one at a time, mixing well after each. Fold in the flour mixture.
When the mixture is smooth, pour it into the lined baking dish. Cover loosely with aluminum foil or foil will stick to the meringue.
Bake in the preheated oven for 35 to 40 minutes until a toothpick inserted into the center of the cake comes out clean. Allow to cool slightly before filling. Chill cake while filling forms before frosting. Refrigerate leftover peaches and peaches before frosting.
FROST WITH THE SAUCE: Combine 1/2 cup white sugar and 3 1/3 cup evaporated milk in medium bowl in order to make the cream cheese mixture. Place filling in 8-inch mini glass serving dish and pour syrup over filling. Cool completely in refrigerator. Garnish with peaches and peaches