Ingredients Jump to Instructions ↓

  1. 2 1/2 cups 156g / 5 1/2oz All-purpose flour

  2. 1 3/4 cups 280g / 9.9oz Packed brown sugar

  3. 1 teaspoon 5ml Baking powder

  4. 1 teaspoon 5ml Baking soda

  5. 1 teaspoon 5ml Ground cinnamon

  6. 4 oz 113g Unsweetened chocolate - melted

  7. 1 cup 237ml Sour milk*

  8. 1 cup 237ml Pureed green tomatoes

  9. 1/4 cup 49g / 1.7oz Butter - softened

  10. 2 Eggs

  11. 1 tablespoon 15ml Orange peel - grated

  12. 1 Chocolate glaze Whipped cream Ground cinnamon Fresh raspberries Orange peel strips Chocolate Glaze

  13. 4 oz 113g Semisweet chocolate - melted

  14. 3 tablespoons 45ml Butter - , melted

  15. 1 1/4 cups 247g / 8.7oz Sifted powdered sugar

  16. 3 tablespoons 45ml Hot water

Instructions Jump to Ingredients ↑

  1. Recipe Instructions CAKE: In a large mixing bowl combine flour, brown sugar, baking powder, baking soda and cinnamon. Add melted chocolate, sour milk, tomatoes, butter, eggs and grated peel. Beat with an electric mixer on low speed until combined. Beat on medium speed for 2 minutes. Pour into greased and floured 13x9x2-inch baking pan. Bake in a 350 oven for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool cake in pan on wire rack. Drizzle glaze over each serving; serve with whipped cream, sprinkled with cinnamon and berries, if desired. CHOCOLATE GLAZE: Melt chocolate and butter over low heat, stirring frequently. Remove from heat. Stir in sifted powdered sugar and hot water. Stir in additional hot water, if needed, to make of drizzling consistency. NOTES : * Mix 1 tablespoon lemon juice or vinegar with enough milk to make 1 cup; stir. Let stand 5 minutes.


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