Tomato Devil's Food Cake with Classic Boiled Icing

Yields:	8 servings
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	Preparation	35 minutes
	Cooking	25 minutes
	Ready In	60 minutes

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Ingredients


Cake
4	ounces	chocolate	sweet
1/2	cup	milk
1	cup	brown sugar, dark	packed
3	larg	egg yolks
2	cups	cake flour	sifted
1	teaspoon	baking powder
1/2	teaspoon	salt
1/2	cup	butter
1	cup	sugar
8	ounces	tomato sauce
1	tablespoon	heavy whipping cream
1	teaspoon	vanilla extract
2	large	egg whites

Frosting
1/2	cup	water
1/3	cup	corn syrup, light
2 1/2	cups	sugar
2	large	egg whites
1	pinch	salt
1	teaspoon	orange juice
1 1/2	teaspoons	vanilla extract

Directions

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