INGRIEDIENTS:
8 ounces of white chocolate bar (with 2-ounces reserved for shaving on top of cake)
¼ cup peach nectar
2 ½ cups cake flour
2 teaspoons baking powder
¼ teaspoon baking soda
2 sticks margarine
1 ¾ cups sugar (divided ½ cup for cooking peaches for filling)
4 egg yolks
1 cup buttermilk
4 egg whites
6 whole peaches, peeled and sliced
1 ½ cups whipping cream
½ cup 10x sugar
¼ teaspoon clear vanilla

Chop bars of chocolate (and combine) with peach nectar (heating) until melted over low heat, stirring constantly. Cool 15 to 20 minutes. Add flour, baking powder baking soda. Mix and set aside. Beat margarine in small bowl. Add 1 ¼ cups sugar and beat until fluffy. Beat in egg yolks. Beat in cooled melted candy (chocolate). Add flour mixture and buttermilk. Beat well. In another bowl, beat egg whites and add remaining sugar. Beat until stiff peaks. Fold into the remaining ingredients. Grease 3 (three) 9-inch (round) pans and (pour) cake mixture evenly into pans. Bake at 350-degrees for 30 minutes or until done by testing with a toothpick for doneness. Take sliced peaches. Squeeze to make juice and add remaining sugar and cook until really thick. Let cool. Let cakes completely cool before filling layers or icing. For icing: beat whipping cream and ¼ cup 10X sugar and vanilla until mixture becomes real firm. Spread peach filling (thickened peaches) between layers. Frost cake. Decorate with sliced peaches and reserved shaved chocolate. (NOTE: Be aware that this recipe calls for the use of raw eggs. Therefore you should be using clean, unblemished fresh eggs! The judges did not make a judgement about the advisability of using uncooked eggs.)