-----CAKE-----
4 ounces Sweet
chocolate
1/2 cup Milk
1 cup Brown sugar, dark -- packed
3
Egg yolks -- large
2 cups Cake flour -- sifted
1 teaspoon
Baking powder
1/2 teaspoon -Salt
1/2 cup Butter
1 cup
Sugar
1 can Tomato sauce -- 8 oz
1 tablespoon Heavy cream
1
teaspoon Vanilla
2 Egg whites -- large
-----FROSTING-----
1/2 cup
-Water
1/3 cup Light corn syrup
2 1/2 cups Sugar
2 Egg
whites -- large
1 pinch -Salt
1 teaspoon Orange juice
1 1/2
teaspoons Vanilla
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.
Cakes and Bakery
Delights Recipes