Bangor tomato devil's food cake with classic boiled icing

 
         BANGOR TOMATO DEVIL'S FOOD CAKE WITH CLASSIC BOILED ICING
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----CAKE-----
    4       oz           Sweet chocolate
      1/2   c            Milk
    1       c            Brown sugar, dark -- packed
    3                    Egg yolks, large
    2       c            Cake flour -- sifted
    1       t            Baking powder
      1/2   ts           -Salt
      1/2   c            Butter
    1       c            Sugar
    1       cn           Tomato sauce -- 8 oz
    1       tb           Heavy cream
    1       t            Vanilla
    2                    Egg whites, large
                         -----FROSTING-----
      1/2   c            -Water
      1/3   c            Light corn syrup
    2 1/2   c            Sugar
    2                    Egg whites, large
    1       pn           -Salt
    1       t            Orange juice
    1 1/2   ts           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. SERVES 8-10
   
   SOURCE:_As American as Apple Pie_
  
 
 
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