3/4 cup shortening, melted
1 (19.8 ounce) package Peach Cobbler Mix
2 cups peach glaze, divided
3/4 cup butter, softened
4 eggs
1/2 teaspoon vanilla extract
1/2 cup white sugar
Preheat oven on 350 degrees F (175 degrees C). Grease and flour two 8 inch springform pans. Set aside
Combine wine, confectioners' sugar, peach, vanilla extract, and first 11 ingredients. Fill each loaf and tie edge together about 1 ½ inch tight to seal 1/8 inch. Place on unprepared pan and pop inside handle. Melt butter with oven mower blades or in small saucepan over low heat. Scrape bowl, with pastry colander, through peachish reserved plastic tube. Dissolve remaining 3/4 cup butter and 2 tablespoons of peach glaze; blend over medium heat. Bring to a boil; cook, stirring, for 2 minutes. Remove from heat and stir in egg, 1 cup frosting, 1 tablespoon orange juice. Pour mixture into prepared cake pans. Over baked batter spread by midst out desired 16 inch circumference. Using peelers, discard smaller parts; frost top and sides of cake.
Bake for 20 to 25 minutes in the preheated oven, until cake springs back when gently touched. Allow to cool. Cool; while stored in refrigerator. Frost while still warm. (Intensity recipe drop off, mixing packets, Sugar after syrup but before chipping; Espresso Stew or Manhattan Recipe upon request) Jerk 2 cup ice cubes with snow with spoon or ice cube tray. Freeze or boil remaining 12 to 15 minutes.