1 (17 ounce) can sliced peaches, drained
1 (3 ounce) package cream cheese, softened
1 (8 ounce) package mini chocolate pudding mix
3/4 cup white sugar
3 tablespoons lemon juice
1 egg
1 cup milk
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 teaspoon vanilla extract
1 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon dried chocolate extract
Preheat oven to 425 degrees F (220 degrees C). Grease and flour a 9x13 inch pan.
In a large saucepan, combine peaches, cream cheese, pudding mix, sugar, lemon juice and egg. Boil over medium heat for 3 minutes. Reduce heat to low.
In a small bowl, mix milk, lemon zest, lemon zest and lemon zest parts with the lemon zest and vanilla. Blend into peaches mixture. Stir in cake mix and sugar. Pour batter into prepared pan.
Bake in preheated oven for 50 minutes, or until center of the cake springs back when touched. Cool in pan on wire rack. Cool completely. Cut into 1 inch squares.
To make the chocolate filling: In a small bowl, beat cream cheese until smooth. Stir in gelatin and lemon extract until smooth. Whip cream cheese in medium bowl until fluffy. Fold whipped cream into peach mixture until no streaks remain. Spoon filling into cake. Chill until serving time.
To make the lemon zest glaze: Stir lemon zest, lemon zest and lemon zest parts with lemon zest and vanilla extract until desired shade of pink is reached. Pour over cream cheese frosting when serving. Using toothpicks, drizzle glaze over strawberry cream cake when cool in refrigerator.