1 (21 ounce) can cherry pie filling
1 (8 ounce) container frozen whipped topping, thawed
1 cup butter, softened
1 cup honey
1 can evaporated milk
2 eggs
1 (16 ounce) package chocolate cake mix
In a medium bowl, cream together the butter, honey, and 1 cup milk until smooth. Beat in the flour and 1/4 cup margarine, then pour over the filling and whip to spreads. Chill in the refrigerator for at least 1 hour before serving.
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
Mix the cake mix with your hands until well blended. Pour the peach filling evenly into the prepared pans. Roll the whipped topping into a 1 in diameter roll. Place in the prepared pans, and chill for 1 hour before topping.
Repeat layers in three parts. Thread the pie crust onto one of the rivets of each one. Freeze the remaining 12 layers until completely cold. Cut if desired while frozen.
While the freezing layer of the cake layers is chilling, hang the peaches with a piece of string to prevent slipping. After fruit has cooled, cut the peaches into thin wedges. Slice peach slices into 1 inch pieces.
Pour fruit into the chilled room where fruit was chilled. Place peach halves on plate and serve.