Modified from a recipe found on RecipeZaar. "By: Tonkcats2 Nov 1, 1999" Ingredients 1/2 cup butter, softened 1 2/3 cups sugar 2 eggs 1 cup white flour 1 cup whole wheat pastry flour 1/2 cup baking cocoa 1 tablespoon baking powder 1 teaspoon baking soda 1.5 C tomato puree 1 cup walnuts or pecans, chopped (optional) Cream Cheese Glaze 2 tablespoons butter, softened 3 ounces cream cheese, softened 2 cups powdered sugar 2 teaspoons vanilla Directions 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. Stir together dry ingredients. Add dry ingredients and tomato puree alternately to creamed mixture. Fold in nuts, if using. Pour into pan and bake 30 min. in 9x13" pan, or 40 min. in Bundt pan. Remove when toothpick comes out clean. Mix the glaze ingredients until smooth, and spread on cake when just slightly warm. Note, to make tomato puree: Boil some water, enough to cover the tomato. Drop one large tomato into pot. Wait a couple minutes. Stab with fork, remove peel with knife (should slide right off but you'll burn your fingers a bit. If it doesn't slide right off, drop it back in the pot for half a minute.) Remove core and any hard bits. Puree in blender. ------------- Another chocolate tomato cake recipe, found in the children's book Thunder Cake by Patricia Polacco: Cream together: 1 C shortening 1.74 C sugar 1 tsp vanilla 3 egg yolks Whip 3 egg whites til stiff, fold in. Stir together: 2.5 C flour 0.5 C cocoa powder 1.5 tsp baking soda 1 tsp salt (omit if using salted butter) Add alternately with: 1/3 C tomato puree 1 C cold water Bake in 2 8.5 inch round pans for 35-40 minutes Notes: I gave up on the folding the whipped egg whites, it didn't really work. I just whacked them around. Don't know if the fact that they were whipped mattered in the end, though it could have. I used salted butter. Next time I'll try more tomatoes and less shortening.