1 (29 ounce) can cream-style corn with baking powder
1 chocolate candy cake
1/2 cup evaporated milk
1/2 cup bottled Pabst Blue Ribbon Beer
1 1/2 teaspoons vanilla extract
3 egg whites
1/4 teaspoon water
2 teaspoons golden syrup
3 tablespoons butter, melted
2 tablespoons cocoa powder
2 tablespoons rum
Melt cake mix and baking soda in large bowl. Stir in lemon-lime syrup, golden syrup, butter and a dash of cocoa powder. Beat gently until batter is smooth. Cover and refrigerate 8- to 12-hour period.
Heat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) container and cup cake cups. Combine .8/3 cup orange juice, 1 cup water and peach zest in small bowl; pour over cake in 8-quart glass or metal casserole dish. Bake for 60 to 90 minutes in the 350 degree F (175 degrees C) oven; cool. Cream, scatter and place in fridge. Chill for at least 3 hours, stirring every 15 minutes. Roll and stack cake coat onto serving plates. Drizzle with gold syrup or vanilla or rum glaze.