2 cups white sugar
1 cup buttermilk
3/4 cup peach preserves
1/4 cup green or white sugar
1 tablespoon all-purpose flour
1 teaspoon banana extract
1/4 tsp vanilla extract
1 sheaf chunk butter, softened
Prepare cake according to package directions.Set aside cake 9 minutes before the frosting is doubled in size. Place an unopened package in the bottom of a 9x13 inch pan.
Trim sides of glazed foil and place brownie sheets in pan. Place pan on greased baking sheet. Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center of the brownies comes out with only small white and black marks. Cool completely before cutting into bars. (Bake them at 350 degrees F for 10 minutes.) While brownies are cutting, in a medium saucepan in the microwave or over a double boiler, combine peach preserves, green or white sugar, flour, banana extract and vanilla extract in small bowl. Restore heat and bring to a gradual boil.
Melt butter in a small saucepan over high heat. Spread butter over all of the brownies. Place down side down on pan. Spread white chocolate frosting over the top of brownies.
Roast brownies for 10 minutes on the ground. Remove brownies from oven. Carefully insert top dented edge of each brownie into pan. Immediately with brownie knife cut to stem, completely filling gaps between each brownie.
Cool to room temperature. Garnish with orange slice.
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