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Bangor Tomato Devil's Food Cake With Classic Boiled Icing
Ingredients
- 4 ounce Sweet chocolate
- 1/2 c. Lowfat milk
- 1 c. Brown sugar, dark,packed
- 3 x Egg yolks, large
- 2 c. Cake flour,sifted
- 1 tsp Baking pwdr
- 1/2 tsp -Salt
- 1/2 c. Butter
- 1 c. Sugar
- 1 can Tomato sauce, 8 ounce
- 1 Tbsp. Heavy cream
- 1 tsp Vanilla
- 2 x Egg whites, large
- 1/2 c. -Water
- 1/3 c. Light corn syrup
- 2 1/2 c. Sugar
- 2 x Egg whites, large
- 1 pch -Salt
- 1 tsp Orange juice
- 1 1/2 tsp Vanilla
Directions
- Preheat the oven to 350F. Grease and flour two 9 inch cake pans.
- To make the cakes: Combine chocolate, lowfat milk, brown sugar and 1 egg yolk in the top of the double boiler. Cook, stirring constantly, over warm water till 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 till light. Slowly beat in the sugar till light and fluffy. Add in the two remaining egg yolks, one at a time, beating thoroughly after each addition. Slowly add in the chocolate mix.
- Combine the tomato sauce, cream and vanilla in a small bowl. Add in to the batter in thirds, alternating with thirds of the flour mix.
- Beat the egg whites till stiff; fold into the batter.
- Pour the batter into prepared pans. Bake till a toothpick inserted in the centre comes out clean, about 25 min. Cold on a wire rack before unmolding.
- FROSTING: Combine water, corn syrup and sugar in a medium saucepan. Heat to boiling; boil till the mix thickens and forms a ball when a small spoonful is dropped into cool water (about 240F on a candy thermometer).
- Beat the egg whites in a large bowl of the electric mixer till stiff. Slowly beat in the warm syrup. Combine to beat till 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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