Thundercake
When my children we're at Morris Elementary School in Lenox, MA, they came home with the recipe for 'Thundercake' (from Patricia Polacco's children's story of the same title) - a chocolate cake recipe that was perfect for distracting little ones during stormy weather.
I was dubious about a dessert made with tomato puree (what's next, garlic??) but my daughters were so excited about it that we made it during the very next thunderstorm. Much to my surprise, it was delicious!
Thundercake became a tradition in our home from then on and, even though they're 'grown up' now, my girls still talk fondly about Thundercake anytime they hear a storm coming.
I was dubious about a dessert made with tomato puree (what's next, garlic??) but my daughters were so excited about it that we made it during the very next thunderstorm. Much to my surprise, it was delicious!
Thundercake became a tradition in our home from then on and, even though they're 'grown up' now, my girls still talk fondly about Thundercake anytime they hear a storm coming.
Thundercake Recipe from Food.com
* 1 cup shortening
* 1 3/4 cups sugar
* 1 teaspoon vanilla
* 3 eggs, separated
* 1 cup cold water
* 1/3 cup tomato puree
* 2 1/2 cups cake flour
* 1/2 cup cocoa powder
* 1 1/2 teaspoons baking soda
* 1 teaspoon salt
Directions:
Preheat oven to 350°F.
Grease and flour two 8 1/2 inch cake pans.
Cream together the shortening and sugar.
Beat in the vanilla and egg yolks.
Mix in the cold water and pureed tomatoes.
Beat the egg whites until they are stiff and fold into egg/tomato mixture.
Sift the cake flour, cocoa, baking soda, and salt.
Mix dry mixture into wet.
Pour batter evenly into cake pans.
Bake for 35 to 40 minutes.
Let cakes cool on wire racks before frosting with chocolate buttercream icing.
Optional: Top with fresh strawberries.
* 1 cup shortening
* 1 3/4 cups sugar
* 1 teaspoon vanilla
* 3 eggs, separated
* 1 cup cold water
* 1/3 cup tomato puree
* 2 1/2 cups cake flour
* 1/2 cup cocoa powder
* 1 1/2 teaspoons baking soda
* 1 teaspoon salt
Directions:
Preheat oven to 350°F.
Grease and flour two 8 1/2 inch cake pans.
Cream together the shortening and sugar.
Beat in the vanilla and egg yolks.
Mix in the cold water and pureed tomatoes.
Beat the egg whites until they are stiff and fold into egg/tomato mixture.
Sift the cake flour, cocoa, baking soda, and salt.
Mix dry mixture into wet.
Pour batter evenly into cake pans.
Bake for 35 to 40 minutes.
Let cakes cool on wire racks before frosting with chocolate buttercream icing.
Optional: Top with fresh strawberries.
Categories:
Just for Fun
