1/2 cup butter, melted
1 1/2 cups white sugar
1 1/2 cups white sugar
1 egg
3 egg yolks
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1 cup crushed pineapple juice
1 (1 ounce) square semisweet chocolate
In a mixing bowl, cream together butter, sugar and white sugar until smooth. Beat in egg, beating until well blended. Beat in flour and salt. Stir in 1/2 cup melted butter/sugar mixture, egg yolks and vanilla. Pour mixture into greased eight or nine-inch square pan.
Pour mixture over peach layer, flipping peach pieces over to keep peach luster. Fill greased greased greased 8-inch round cake pan with 1/4 cup pineapple juice and 2/3 cup crushed pineapple.
Bake in preheated oven for 40 minutes, or until a toothpick inserted into center of the cake comes out clean. Cool completely, refrigerate for one hour and frost with pineapple slice at 5 minutes intervals during cool time; frost with melted butter/sugar mixture at the same time.