Mystery Fudge Cake

Picture added 11/19/11

Mystery Fudge Cake   This recipe came from the local Cooperative Extension newsletter.  It

                                       was given to them by Master Gardener, Barbara Cantos.

2 1/2 cups flour

1/2 cup cocoa

2 1/2 tsp baking powder

2 teas. baking soda

1 tsp salt

1 tsp cinnamon

3/4 cup butter or margarine

2 cups sugar

3 eggs

2 tsp vanilla

2 tsp grated orange peel

2 cups coarsely grated green tomato

1 cup finely chopped walnuts

1/2 cup milk

Combine dry ingredients in a large bowl and set aside.  In another bowl beat together butter and sugar until smooth and blended.  Add eggs one at a time and beat well after each addition.  With a wooden spoon, stir in vanilla, orange peel, and green tomatoes.  Stir the nuts into the sifted dry ingredients and add to tomato mixture alternately with milk.  Pour batter into a greased and floured 10-inch tube or bundt pan.  Bake at 350 degrees until a wooden pick inserted in center comes out clean.  About 1 hour.  Sprinkle with powdered sugar before serving or add Chocolate Glaze.

Chocolate Glaze

2 Tbsp butter

4 Tbsp water

1 square unsweetened chocolate

Melt these three ingredients together.

Add:

2 cups powdered sugar

1/2 tsp cinnamon

1 1/2 tsp vanilla

Beat the mixture well and pour over the cake.

NOTE:  I have found that if margarine does not contain at least 70 percent vegetable oil that the baked goods do not hold their shape like they should.  Therefore I now use only butter.