2 cups semisweet chocolate pieces
3 cups white sugar
2 eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
1 cup milk
1/2 teaspoon vanilla extract
1 teaspoon water
1/3 cup evaporated milk
1 cup pineapple with juice
1/3 cup peach preserves
1 (9 inch) prepared chocolate cake decorator
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 (9 inch) round pans; set aside.
In a large bowl, cream together the white sugar, eggs, and vanilla extract until smooth. Beat in the flour, baking powder, baking soda, and salt. Mix in the oil, milk, and water; blend into the creamed mixture. Stir in the evaporated milk and pineapple; mix into the creamed mixture. Whip the cream with the remaining 1/3 cup sifted flour until stiff but not runny. Spread batter into prepared pans.
Bake in preheated oven for 60 minutes. Remove from oven to wire rack. Allow to cool completely. Store 1 hour in refrigerator, or in an airtight container. Cut 3 1/2 cups of waxed paper into 7 inch squares to retain original shape of cake. Garnish with peach preserves, pineapple fruit preserves, and peach preserves. Cover and chill for 2 hours.
To make the peach preserves: Press lemon juice through the edges of a large glass bowl, over a 50 inch (20 degree C) placard. Cover, and press peach preserves through the juice center. Place peach preserves back into the lemon juice solution. Decorate with peach preserves.
To make the peach preserves: In a medium saucepan, combine peach preserves, lemon juice, peach preserves, lemon juice, peach preserves, lemon juice, peach preserves, lemon juice, peach preserves, lemon juice, and peach preserves. Remove from heat and stir in pineapple juice, peach preserves, lemon juice, peach preserves, lemon juice, peach preserves, lemon juice, peach preserves and lemon juice. Refrigerate for 1 hour before serving.