Here ya go this is my creation it takes a lot of work,time but man let me tell you make this for that special occasion you'll be a hit.after you've eaten this creation ,
TO MAKE HAWKS CAKE
1c. granulated sugar
sift before measuring
1/2c. all purpose flour
2/3c. sweet butter
For best results.
Allow cake to cool, wrap it and freeze it for 24 hours before assembling,you dont have too but take it from me theres a big difference.
Line 3- 8inch round cake pans with waxed paper(DO NOT GREASE)
Preheat oven to 3:50f. In large bowl, beat eggs at high speed until
light. Gradually add sugar, beating well after each addition. Beat 10
min. or until very thick, add vanilla.
Sift flour and cocoa together, and fold into egg mixture in fourths,
using wire wisk or a rubber spatula. Fold in butter in forths, until
just combine. Gently turn into prepared cake pans.Bake 15 min.
or until surface springs back when tapped with finger. Let cakes cool.
on wire racksfor 5min. Remove from pans and cool completely.
At this point cakes. (texture and taste)Are best when frozen for
a few days.
1/2c. granulated sugar
1/4c. peach juice
3tbsp. peach brandy
In a small sauce pan, stir in sugar, and water, over med heat.
Heat to dissolve sugar. Bring to a boil, boil 5 min. Cool and stir in
2 cans sliced peaches(drain and reserve juice)
1- 8oz pkg. cream cheese(very soft)
2c. heavy cream
1/2c. icing sugar
2tsp. peach brandy
1 can sweet milk
In small bowl mix, cream cheese, sweet milk, brandy until smooth.
In large bowlbeat, heavy cream, and icing sugar until very stiff, split
in half. Fold cheese mixture into whipped cream mixture.
With fork make several holes in cakes. Spoon syrup over cakes.
Invert one cake onto serving plate, spread with peaches and a little
cream. Top with another cake, spread second layer with cream cheese
mixture. Sprinkle with a little peach brandy. Top third layer and sides
with remaining cream mixture saving enough to make flowerets on
top. Finish top with remaining peach slices.Refridgerate immediatly till ready to serve