1/2 c. sugar
4 egg yolks
1/3 c. Hershey's cocoa
1/4 c. sugar
1/2 tsp. baking soda
1/4 tsp. salt
1/3 c. water
3 c. sliced peaches, drained well
1/2 c. all-purpose flour, unsifted
1 tsp. vanilla
4 egg whites
2 tbsp. sugar
2 c. whipped cream
3/4 c. powdered sugar
1 tsp. vanilla

Grease bottom of 2 (9 inch) square or round layer pans. Beat egg yolks 3 minutes on medium speed in a large bowl. Gradually add 1/2 cup sugar; continue beating for 2 minutes. Combine flour, cocoa, 1/4 cup sugar, soda, salt and 1 teaspoon vanilla, add alternating with water, keep beating on low speed just until batter is smooth.

Beat egg whites in small mixing bowl until foamy; add 2 tablespoons sugar and beat until stiff peak forms. Carefully fold beaten egg whites into chocolate mixture. Spread batter evenly in prepared pans. Bake at 350 degrees for 14 to 16 minutes or until cake springs back when touched lightly. Cool 10 minutes. Remove cake from pans.

Beat cream, powdered sugar and 1 teaspoon vanilla in large mixing bowl until stiff.

Place 1 cake layer upside down on cake plate or serving tray; frost with about 1 cup of the whipped cream, with pastry tube or spoon. Make a border of whipping cream 1/2 inch high and 1 inch wide around edge of layer. Fill center with peach slices, reserving 12 peach slices for top cake.

Carefully place second layer, top side up on filling. Gently spread all but 1 cup whipped cream on top of cake, with pastry tube or spoon, make a border of whipped cream around edge of top layer of cake. Arrange remaining peaches in center and around edge of top layer of cake.

Chill about 1 hour before serving.

Use fresh peaches or 16 ounce package frozen or 29 ounce can sliced peaches.