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Yield – 2, 8″ cakes

  • 3 egg whites
  • 1 c margarine
  • 1 3/4 c sugar
  • 1 t vanilla
  • 3 egg yolks
  • 1 c cold water
  • 1/3 c pureed tomatoes
  • 1 t salt
  • 1 1/2 t baking powder
  • 1/2 c coco
  • 2 1/2 c flour
Beat egg whites.  In a seperate bowl cream margarine.  Add sugar and vanilla.  After it is well mixed add egg yolks 1 at a time.  Mix in cold water, pureed tomatoes, salt, baking powder, coco and flour.  Fold egg whites into cake batter. Grease and flour two cake pans (8 or 9 inch).
Bake @ 350 degrees for about 35 minutes.
Frost with chocolate incing.
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