Thunder Cake

I might have posted this cake recipe about a million years ago. It came from a story in Calvert School's third grade reading program about a little girl who makes a cake with her grandma while a thunderstorm approaches. It's a pretty light cake, and everyone enjoys it. Of course, if you have a picky eater, you might not want to admit to the "secret" ingredient in this cake. I did modify the ingredients and procedures a little bit, but the cake is all the better for my meddling.

THUNDER CAKE

3 egg whites
1/4 cup sugar
1/2 tsp cream of tartar
1/2 cup shortening
1/2 cup butter
1 tsp vanilla extract
1-1/2 cups sugar
3 egg yolks
1/3 cup pureed tomato
2-1/2 cups cake flour
1 tsp salt
1/2 cup cocoa powder
1-1/2 tsp baking soda
1/4 cup cold water

Beat the egg whites, 1/4 cup sugar and cream of tartar until stiff, and set aside.

Cream together the butter and shortening. Add the vanilla, sugar (1/4 cup at a time), egg yolks and tomato, in that order, and beat until fully incorporated. Note: It's not necessary to remove the seeds from the tomato. No one will notice them. Sift together the dry ingredients, and beat into the creamed mixture at low speed, along with the water. Beat for about 2 minutes, until fully combined, and add the egg whites, folding in completely. Pour into two greased and floured layer pans, and bake at 350F for 30 to 35 minutes, until a toothpick inserted in the center of each layer comes out clean. Cool and frost with buttercream frosting.

You will notice that the cake has been cut in my picture. That's because one side of the stupid top layer cracked off and refused to stay together no matter what. Stupid layer cakes. They don't like me.

Edited to add: I used a fresh tomato that I pureed in my blender. You can use canned, if that's what you have. Pat, does that help?

And Thor wants to thank you all for your concern. He is doing wonderfully. Updates tomorrow, on Thorsday!