PEACHES AND CREAM CHOCOLATE CAKE

• � cup melted butter
• 3 eggs
• 3 cups granulated sugar
• 1 � cups milk
• 2 tbsp lemon juice
• 1 cup Cocoa
• 2 tsp. Vanilla
• 2 2/3 cups all purpose flour
• 2 tsp baking soda
• � tsp salt
• 1 � cups hot coffee

Filling
• 1 can sliced peaches, well drained
• 2 cups 35% whipping cream
• � cup icing sugar
• � cup peach schnapps
• 1 � cups Sour cream

Preheat oven to 350o. Butter three 10 inch cake pans and line with parchment paper. Beat the butter, eggs, sugar, milk, lemon juice, cocoa and vanilla using an electric mixer until well combined. Sift the flour with the baking soda and salt in a separate bowl. Add the flour mixture in three additions, alternating with coffee, to the cocoa mixture. Beat until very smooth

Divide the mixture among pans. Bake for 25 to 30 minutes or until a toothpick comes out clean when inserted in the centre of cakes. Cool in the pans.

Filling:

Blot peaches on paper towel. Reserve three or four for the garnish. Coarsely chop the remaining peaches. Whip the cream with the icing sugar and 1 tbsp of the schnapps until very thick. Fold in the sour cream and chopped peaches.

Slice each cake into two layers. Brush the remaining schnapps evenly over the cut surfaces of each cake. Smooth one-sixth of the filling mixture over one layer of cake. Repeat with remaining cake layers and filling. Arrange the reserved peaches in the centre of the top layer. Makes 12 servings.