Prepare according to package directions, making a 13x9 cake.

FROSTING:

1 c. heavy cream
2 (8 oz.) pkgs. cream cheese, softened
1/2 c. butter
3 1/2 c. confectioners sugar
2 tsp. grated lemon peel
2 (16 oz.) cans peach halves, drained
1/3 c. peach-flavor brandy

In large bowl with mixer at high speed beat heavy cream until stiff peaks form; chill. In same bowl with same beaters at medium speed, beat cream cheese and butter until smooth.

At low speed, gradually beat in confectioners sugar. Beat just until spreading consistency. Fold in whipped cream and lemon peel. Chop peaches; place in small bowl. Fold 1 cup frosting into peaches.

Cut cake lengthwise in half. Place bottom layer on cake platter. Brush with half of the brandy. Spread peach mixture on layer; place second cake layer on top. Brush with remaining brandy. Spread remaining frosting on top layer of cake.