Surprise Cake and Glaze

★★★★★ 1 Review
kitchenChatter avatar
By Pat Duran
from Las Vegas, NV

This is very special cake made with tomato paste instead of tomato soup. The glaze really makes this cake stand out at any party. I made this cake today- this wasy because I didn't have tomato soup. So I used tomato paste, lemon rind and sour cream. I think you will like this- I really is good and it tastes great with sickerdoodle or vanilla ice cream! Photos and recipe my own.

serves 9x13-inch cake
prep time 15 Min
cook time 35 Min
method Bake

Ingredients

  • CAKE BATTER
  • 3/4 c
    light margarine( i used country crock)
  • 2 Tbsp
    lemon curd or zest of 1 whole lemon
  • 4 lg
    egg yolks
  • 1/4 c
    dairy sour cream
  • 2 tsp
    vanilla
  • 2 c
    granulated sugar
  • 1 3/4 c
    all purpose flour
  • 1/4 c
    corn starch
  • 1/2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/4 tsp
    salt
  • 6 oz
    can plain tomato paste-no seasoning
  • COCONUT GLAZE
  • 2 c
    powdered sugar
  • 1/4 c
    2% milk
  • 1 tsp
    vanilla extract
  • 1 Tbsp
    corn syrup, light
  • 2 c
    shredded sweetened coconut
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How To Make

  • 1
    Heat oven to 325^ for glass cake dish; 350^ for regular baking pans. I used glass. Spray baking dish with non stick vegetable spray.Can bake in two- 8-inch baking pans ,if desired.(fill layers with lemon curd and spread the frosting on top and sides of cake- may need a bit more)
  • 2
    In your large mixer bowl add the margarine and lemon curd. Beat on medium until blended. Let set. In a small bowl combine egg yolks,sour cream and vanilla. Whisk until blended. Set aside.
  • 3
    In another medium bowl combine the flour, corn starch, sugar, baking powder, baking soda, and salt;whisk until blended.
  • 4
    Add the tomato paste to the butter mixture, beating on medium until blended and sides and bottom of bowl are scraped well. Add flour mixture in 3 intervals, mixing well and scraping sides and bottom of bowl after each addition on slow then on medium; batter will be thick.(that's good). Beat for 2 minutes.
  • 5
    Beat in egg yolk mixture in 3 intervals, mixing well for 30 seconds after each addition. Scraping down sides and bottom of bowl. Pour into prepared baking dish.Smooth top. Shake out bubbles,if any. Bake for 35 minutes testing with wooden toothpick for doneness. Glaze while cake is warm. Note: If using layer pans line bottoms with parchment or waxed paper.Let cake rest in pans for 10 minutes before removing from layer pans.
  • 6
    Coconut Glaze: Whisk together sugar, milk, vanilla and corn syrup until smooth. Stir in coconut and mix until well coated. Frost warm cake.
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