Bangor tomato devil's food cake with classic

Yield: 8 Servings

Measure Ingredient
4 ounces Sweet chocolate
½ cup Milk
1 cup Brown sugar, dark;packed
3 Egg yolks, large
2 cups Cake flour;sifted
1 teaspoon Baking powder Salt
½ cup Butter
1 cup Sugar
1 can Tomato sauce; 8 oz
1 tablespoon Heavy cream
1 teaspoon Vanilla
2 Egg whites, large Water
⅓ cup Light corn syrup
2½ cup Sugar
2 Egg whites, large Salt
1 teaspoon Orange juice
1½ teaspoon Vanilla

CAKE

FROSTING

Preheat the oven to 350F. Grease and flour two 9 inch cake pans.

To make the cakes: Combine chocolate, milk, brown sugar and 1 egg yolk in the top of the double boiler. Cook, stirring constantly, over hot water until smooth. Remove from heat.

Sift the flour with the baking soda and salt into a medium bowl.

Beat the butter in the large bowl of an electric mixer until light. Slowly beat in the sugar until light and fluffy. Add the two remaining egg yolks, one at a time, beating thoroughly after each addition. Slowly add the chocolate mixture.

Combine the tomato sauce, cream and vanilla in a small bowl. Add to the batter in thirds, alternating with thirds of the flour mixture.

Beat the egg whites until stiff; fold into the batter.

Pour the batter into prepared pans. Bake until a toothpick inserted in the centre comes out clean, about 25 minutes. Cool on a wire rack before unmolding.

FROSTING: Combine water, corn syrup and sugar in a medium saucepan. Heat to boiling; boil until the mixture thickens and forms a ball when a small spoonful is dropped into cold water (about 240F on a candy thermometer).

Beat the egg whites in a large bowl of the electric mixer until stiff. Slowly beat in the hot syrup. Combine to beat until spreading consistency. Beat in orange juice and vanilla. Spread over bottom layer, the sides and tops of cake. SERVES 8-10 SOURCE:_As American as Apple Pie_

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