Thunder Cake

Ingredients

• 1 C shortening (or substitute with butter)
• 1¾ C sugar
• 1 tsp vanilla
• 3 eggs, separated
• 1 C cold water
• 80 g puréed tomatoes
• 2½ C cake flour
• ½ C cocoa powder
• 1½ tsp baking soda
• 1 tsp salt

Directions

1. Prep Oven & Pans: Preheat oven to 350°F (175°C). Grease and flour two 8½" round cake pans.
2. Cream Base: Cream shortening and sugar until light and fluffy. Beat in vanilla and egg yolks.
3. Add Liquids: Mix in cold water and puréed tomatoes until combined.
4. Whip Whites: Beat egg whites until stiff peaks form, then gently fold into the batter.
5. Add Dry: Sift together cake flour, cocoa powder, baking soda, and salt. Gradually fold into the wet mixture until smooth.
6. Bake: Divide batter evenly between prepared pans and bake 35-40 minutes, until a toothpick inserted in the center comes out clean.
7. Cool & Frost: Cool cakes completely on wire racks, then frost with chocolate buttercream frosting.

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