1/2 cup apple cider vinegar
1/2 cup lemon juice
1 egg
3 cups applesauce
1 cup milk
1 pound chocolate covered chopped peaches
1 cup chopped walnuts
1 teaspoon baking soda
1 teaspoon vanilla extract
1 cup brown sugar
1 teaspoon citrus zest
3 drops red food coloring (optional)
In a blender, combine cider vinegar, lemon juice, egg, applesauce, milk, 1 pound chopped peaches, 1 cup chopped walnuts and 1 cup chopped pecans. Blend until smooth. Transfer mixture into cake pan; cool completely.
Line bottom and sides of 9 inch round cake pans with applesauce, cut side up. Spread drizzled frosting over cake. Chill for at least 2 hours beforehand, frosting can be stored tightly covered in refrigerator for up to 2 days.
In a small bowl, beat brown sugar, citrus zest and red food coloring until a dark peach color is achieved.