| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes, Desserts, Tomatoes |
16 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
All-purpose flour |
| 1 3/4 |
c |
Packed brown sugar |
| 1 |
t |
Baking powder |
| 1 |
t |
Baking soda |
| 1 |
t |
Ground cinnamon |
| 4 |
oz |
Unsweetened chocolate |
|
|
melted |
| 1 |
c |
Sour milk* |
| 1 |
c |
Pureed green tomatoes |
| 1/4 |
c |
Butter, softened |
| 2 |
|
Eggs |
| 1 |
T |
Grated orange peel |
| 1 |
|
Recipe Chocolate Glaze |
|
|
Whipped cream, optional |
|
|
Ground cinnamon, optional |
|
|
Fresh raspberries |
|
|
optional |
|
|
Orange peel strips |
|
|
optional |
| 4 |
oz |
Semisweet chocolate, melted |
| 3 |
T |
Butter, melted |
| 1 1/4 |
c |
Sifted powdered sugar |
| 3 |
T |
Hot water |
INSTRUCTIONS
CAKE: In a large mixing bowl combine flour, brown sugar, baking
powder, baking soda and cinnamon. Add melted chocolate, sour milk,
tomatoes, butter, eggs and grated peel. Beat with an electric mixer on
low speed till combined. Beat on medium speed for 2 minutes. Pour into
greased and floured 13x9x2-inch baking pan. Bake in a 350 oven for 35
to 40 minutes or till a toothpick inserted near the center comes out
clean. Cool cake in pan on wire rack. Drizzle glaze over each serving;
serve with whipped cream, sprinkled with cinnamon and berries, if
desired. CHOCOLATE GLAZE: Melt chocolate and butter over low heat,
stirring frequently. Remove from heat. Stir in sifted powdered sugar
and hot water. Stir in additional hot water, if needed, to make of
drizzling consistency. NOTES : * Mix 1 tablespoon lemon juice or
vinegar with enough milk to make 1 cup; stir. Let stand 5 minutes. -
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following message to <majordomo@lists.sierra.com>: Recipe by: BETTER
HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996 Posted to MC-Recipe
Digest V1 #678 by essie49@juno.com (Ethel R Snyder) on Jul 18, 1997
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