Bangor Tomato Devil's Food Cake With Classic Boiled Icing
Author/Submitted by: Servings: 8 Categories:
Cakes
/
Chocolate
/
Desserts
Ingredients:
-----CAKE----- 4
oz
Sweet Chocolate 1/2
c
Milk 1
c
Brown Sugar, Dark, Packed 3
lg
Egg Yolks 2
c
Cake Flour, Sifted 1
t
Baking Powder 1/2
ts
Salt 1/2
c
Butter 1
c
Sugar 8
oz
Tomato Sauce 1
tb
Heavy Cream 1
t
Vanilla 2
lg
Egg Whites
-----FROSTING----- 1/2
c
Water 1/3
c
Light Corn Syrup 2 1/2
c
Sugar 2
lg
Egg Whites 1
pn
Salt 1
t
Orange Juice 1 1/2
ts
Vanilla
Directions:
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.
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