2 (1 ounce) squares unsweetened chocolate, chopped
1 cup white sugar
2 teaspoons distilled white vinegar
4 tablespoons water
1 (10 ounce) package frozen chopped peaches
1/2 cup chopped raisins
1/2 cup chopped walnuts
1/2 cup butter
1/2 cup white sugar
1 teaspoon vanilla extract
1 (3.9 ounce) package instant vanilla pudding mix
1 (10 ounce) can frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
In a medium saucepan, heat chocolate, 1 cup sugar and 2 teaspoons distilled white vinegar. Bring to a boil over medium heat, then reduce heat and simmer, stirring occasionally for 5 minutes. Stir in water, stir until well blended. Heat chocolate mixture, stirring constantly, over medium heat, until smooth; remove from stove. Stir in pudding mix, vanilla and flour until smooth. Stir in the peanut butter until smooth and creamy.
Transfer cooled chocolate mixture to prepared prepared pan. Spread topping over chocolate layer in pan. Sprinkle top with nuts and butter. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.