| 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 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Ground cinnamon |
| 4 |
oz |
Unsweetened chocolate;, melted |
| 1 |
c |
Sour milk* |
| 1 |
c |
Pureed green tomatoes |
| 1/4 |
c |
Butter; softened |
| 2 |
|
Eggs |
| 1 |
tb |
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 |
tb |
Butter;, melted |
| 1 1/4 |
c |
Sifted powdered sugar |
| 3 |
tb |
Hot water |
INSTRUCTIONS
CAKE
CHOCOLATE GLAZE
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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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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