4 egg yolks
1/2 c. sugar
1/2 c. all-purpose flour
1/3 c. cocoa
1 tsp. BLAIR chocolate flavoring
1/4 c. sugar
1/2 tsp. baking soda
1/4 tsp. salt
1/3 c. water
1 tsp. BLAIR vanilla
4 egg whites
2 tbsp. sugar
2 c. whipping cream
3/4 c. confectioners' sugar
1 tsp. BLAIR colorless vanilla
3 c. sliced peaches, drained

Grease bottom of 2 (9 inch) square or round layer pans. Line with wax paper; grease paper. Set aside. Beat egg yolks 3 minutes on medium speed in large mixer bowl. Gradually add 1/2 cup sugar, continue beating 2 minutes. Combine flour, cocoa, 1/4 cup sugar, baking soda and salt, add alternately with water and 1 teaspoon vanilla on low heat just until batter is smooth. Beat egg whites in small mixer bowl until foamy; add 2 teaspoons sugar and beat until stiff peaks form. Carefully fold beaten egg whites into chocolate mixture.

Spread batter evenly in pans. Bake at 375 degrees for 14 to 16 minutes. Cool 10 minutes, remove wax paper and cool. Beat together whipping cream, confectioners' sugar and colorless vanilla in large mixer bowl until stiff. Frost top of first layer with 1 cup whipped cream.

With pastry tube (or spoon) make a border of whipped cream 1/2 inch high and 1 inch wide around edge of layer. Arrange half of the peach slices in center of layer. Place second cake layer on top, frost top with second cup of whipped cream. Arrange remaining peach slices in center of layer. Pipe border of whipped cream around edge of top layer. Chill 1 hour before serving.