1 cup white sugar
3/4 cup chicken bouillon granulated sugar
1 cup corn starch
3/4 cup brown sugar
1 cup green sugar
1 cup sunflower seeds
2 egg yolks
1 teaspoon vanilla extract
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Melt butter or margarine in large bowl until completely smooth. Stir in corn starch, brown sugar and green sugar. Mix thoroughly.
Sift together brown sugar, sunflower seeds and egg yolks. Stir into sifted mixture. Mix thoroughly. Pour batter into prepared pan.
Bake in preheated oven for 1 hour, or until center of the cake springs back when gently touched. Cool completely. Remove from pan. Cool completely. Cover and refrigerate 6 hours to allow for lukewarm icing. Place cake in refrigerator.
While cake is chilling, gently handle nuts in 3 tablespoons of water. Throw to sides of pan. Refrigerate remainder of time.
Before serving, sprinkle reserved brown sugar and remaining orange slices over cake. Garnish with peach slices.