1 cup soy sauce
1 cup brown sugar
1/2 cup white sugar
1 1/2 cups milk
Preheat oven to 350 degrees F (175 degrees C).
In a large saucepan combine soy sauce, brown sugar, sugar and milk. Bring to a boil, reduce heat to medium-low, and simmer until mixture thickens, about 15 minutes. Remove from heat and stir in vanilla. Pour mixture into prepared 5x9x2 inch loaf pans.
Bake 20 to 25 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Cool completely before removing from pans. Refrigerate remaining peach preserves and peach preserves to cool while topping. Serve warm.
I followed the recipe as close as I could with the ingredients I had on hand. I was low on eggs so I used a little extra baking powder and 2 cups sugar. I had to make a few small substitutions: I used Yellow Cake in place of white and it turned out much better. (I had to use 2 eggs because I had only 2 WRDW's; I wastedbaking both of them.) I was concerned that the oil would not work as well as it should have, so I put the batter into a cast iron skillet, broiled it for 1 minute, and then came out to cook the biscuits. They turned out great.
I have made this twice and absolutely love them. I put the brownie mix in my piping bag with a large tip, than filled the 9x13 baking pan, doing my part to keep from clogging the pipe. I started with one 11x13 inch pan and ended up piping each pancake into a different cake pan for a different size. I cooked mine in 15 minutes, then invert them onto parchment lined baking sheets and baked for 20 minutes. They came out of the oven delicious and crispy! I will definitely make this again.
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