Food Hero

I know, it looks so yummy, right? This is Thundercake, baked by myself and my darling 8 year old daughter, Cate. This recipe comes from the book Thundercake, a beautifully illustrated story by Patricia Polacco about a Russian grandmother and her grandaughter learning to stave off thunder-fears by keeping busy in the kitchen.

The cake is slightly dense and nicely moist, and keeps well for a few days. (If it lasts that long!) In the book the cake is topped with chocolate icing and strawberries. We opted for a the frosting and coconut. The frosting was just from a standard cookbook…Betty Crocker’s basic frosting I believe. Have Yum!

Chocolate Thundercake

Cream together, one at a time
1 c shortening
1  3/4 c sugar
3 egg yolks (save the whites)
1 c cold water
1/3 c pureed tomatoes

In a separate bowl:
beat 3 egg whites until stiff. Fold into creamed mixture.

Sift together:
2 1/2 cups cake flour (I used regular, it worked fine)
1/2 c dry cocoa
1 1/2 tsp baking soda
1 tsp salt

Mix dry mixture into creamy mixture. Bake in two greased, floured 8 1/2 in round pans at 350 for 35-40 minutes. Frost and top with strawberries or coconut.