Chocolate Tomato Cake Food

THE BEST CHOCOLATE LAVA CAKES

Steps:

• Preheat the oven to 400 degrees F.
• Brush four 6-ounce ramekins with the melted butter and sprinkle lightly with sugar. Place the ramekins on a baking sheet.
• Combine the chocolate and butter in a medium microwave-safe bowl. Microwave on high in 30 second intervals, stirring in between each with a rubber spatula until completely melted and smooth, about 1 1/2 minutes total. Add the vanilla, espresso powder and salt into the chocolate mixture and stir to combine.
• Add the eggs, egg yolks and 1/4 cup sugar to the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-high until fluffy and pale, about 1 1/2 to 2 minutes.
• With the mixer on low, add the chocolate mixture to the egg mixture, mixing until just combined. Remove the bowl from the stand mixer and gently fold in the flour using a rubber spatula.
• Divide the batter equally among the 4 prepared ramekins. Bake until the sides are firm but the centers are still soft, 12 to 14 minutes. (A cake tester inserted into the center of each cake should not come out clean.) Do not overbake.
• Let the cakes cool for 1 minute. Invert onto serving plates and serve warm.

TOMATO CHOCOLATE CAKE

Steps:

• 1. Preheat oven 325
• 2. Blanch, 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.
• 3. Take 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.
• 4. In a bowl blend together: Brown Sugar, Butter, Vanilla, Eggs and 4 oz of Cream Cheese. Blend until smooth.
• 5. Add all dry ingredients include the puree tomatoes. Mix for 3 - 4 min.
• 6. Spray 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.
• 7. Remove from oven and place on a cooling rack to cool before frosting.
• 8. Frosting: 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.
• 9. Keep the frosting in the refrigerator while the cake finishes cooling.
• 10. Frost the cake in the center and top only. Let the Yum begin!!

IS IT CAKE YET ? EASY CHOCOLATE-TOMATO SOUP CAKE

Steps:

• Put dry cake mix in a large bowl and add the undiluted tomato soup and only the ingredients listed above. Mix and bake according to cake mix directions.
• While that is baking, make the frosting by beating the cream cheese, butter and vanilla in a bowl on medium speed.
• Add 1/4 to 1/2 cup of sugar at a time, beating until smooth.
• Frost the cooled cake and enjoy!

TOMATO SOUP CHOCOLATE CAKE

Steps:

• Preheat oven to 350 deg. Grease and flour A 9"x13" pan or a Bundt pan.
• Cream together butter and sugar. Add eggs, and beat until fluffy.
• Whisk together dry ingredients.
• Mix tomato soup and water.
• Add dry ingredients and soup mixture alternately to creamed mixture. Fold in nuts.
• Pour into pan and bake 30 minute in 9x13" pan, or 40 minute in Bundt pan.
• Mix the glaze ingredients until smooth, and spread on cake when just slightly warm.

TOMATO CAKE WITH TOMATO GLAZE

Steps:

• Preheat the oven to 350 degrees F. Spray a loaf pan with nonstick cooking spray.
• Puree the tomatoes in a blender and measure out 2 cups for the cake. Reserve any remaining juice for the glaze.
• In the bowl of a stand mixer, cream the brown sugar and butter together until light and fluffy. Beat in the eggs one at a time, and then mix in the 2 cups tomato puree. Sift together the flour, baking soda, cinnamon and salt in a bowl. Add the dry ingredients to the tomato-butter mixture and mix to combine.
• Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let cool slightly, and then remove from the pan and transfer to a rack to cool completely.
• To make the tomato glaze, mix together the confectioners' sugar and 2 tablespoons of the reserved tomato juice until the mixture reaches a glaze-like consistency. Drizzle over the top of the cake.

BLACK MAGIC CHOCOLATE CAKE

Steps:

• Mix the dry ingredients together. Add to the dry mix the eggs, tomato soup, buttermilk, oil and vanilla. Beat till all is moist and well blended. About 5 minutes total.
• Pour into a greased 9x13 pan and bake 350 degrees for 35 to 40 minutes or till toothpick comes out clean.
• Frost with your favorite frosting.

FRESH TOMATO CAKE

Steps:

• Cream sugar and butter.
• Add eggs.
• Add sifted dry ingredients, mixing well.
• Stir in tomatoes, nuts, dates, and raisins.
• Put into prepared 9x13 inch baking pan or Bundt pan.
• Bake in preheated 350 F oven for 35 minutes, or until cake tests done.
• Frost with your favorite cream cheese frosting when cool.