We had a bumper crop of tomatoes this year and after canning enough stewed tomatoes and marinara sauce for the year plus more, I was trying to come up with a creative way to utilize the remaining tomatoes. My grandsons wanted me to make a dessert so this is my creativity at its best! After my grandsons ate a piece of the cake, I asked my oldest grandson if he would like to know how I made the cake... He said he is not worthy to know my secret ingredient. LOL I love that boy.
2Blanch, core and peel your tomatoes. You will need 2 cups of tomatoes. Take your 2 cups of tomatoes and puree them with a food processor. Set aside.
3Take 3 tbs of the flour out of the 1 1/2 cups of flour. You can put the 3 tbs of flour back into the bag of flour. Replace the 3 tbs of flour with the corn starch. Shift the flour and corn starch together. Use one of the old time shifters that looks like a can with a screen on the bottom. The more you shift the flour and corn starch the better. This will make the cake light and fluffy.
4In a bowl blend together: Brown Sugar, Butter, Vanilla, Eggs and 4 oz of Cream Cheese. Blend until smooth.
5Add all dry ingredients include the puree tomatoes. Mix for 3 - 4 min.
6Spray your baking dish with a nonstick spray. I usually don't flour my pans. You can if you prefer. 2 8 inch pans will take around 45 min to bake. Check with a toothpick. The cake will be super moist so you will not be able to use the touch on top of the cake method. Because the cake will not spring back up when you touch the top of the cake.
7Remove from oven and place on a cooling rack to cool before frosting.
8Frosting: Blend Butter, Vanilla and Cream Cheese. Add Powder Sugar and Chocolate. Add Milk. You may want more or less milk depending on how stiff you like your icing. Blend until light and fluffy.
9Keep the frosting in the refrigerator while the cake finishes cooling.
10Frost the cake in the center and top only. Let the Yum begin!!
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