COOK'S CORNER : TOMATO SAUCE CAKE CAN BE MADE 3 WAYS.

Byline: Natalie Haughton

In response to Mae Johnson's request some time ago for a tomato sauce cake, here are three options - featuring either soup or sauce - shared by readers.

The first recipe is a from-scratch creation from Campbell's Soup that was shared by Marion Bruessel. It uses a can of tomato soup rather than sauce. Dorothy Stromberg sent along a variation made from a cake mix and a can of soup.Sybil Brown sent along a Tomato Spice Loaf recipe from Better Homes & Gardens that uses an 8-ounce can of tomato sauce and is baked in one large or three small loaf pans.

Perhaps one of these recipes is what Johnson had in mind. Give them a whirl and see what you think.

Thanks to all who shared recipes.

TOMATO SOUP CAKE

(Shared by Marion Bruessel, Canyon Country and

Ruth Nebron, Van Nuys)

2 cups all-purpose flour

1 1/3 cups sugar

4 teaspoons baking powder

1 1/2 teaspoons ground allspice 

1 teaspoon baking soda 

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1 can (10 3/4 ounces) condensed tomato soup

1/2 cup solid vegetable shortening

2 eggs

1/4 cup water

Grease and lightly flour 2 (8- or 9-inch round) layer cake pans. Set aside.

Mix flour, sugar, baking powder, allspice, baking soda, cinnamon and cloves. Add soup, shortening, eggs and water. With an electric mixer at low speed, beat until well-mixed, constantly scraping bowl. At high speed, beat 4 minutes. Pour into prepared pans, dividing evenly.

Bake in preheated 350-degree oven 35 minutes or until a toothpick inserted in center comes out clean. Cool 5 to 10 minutes in pans. Remove from pans and cool completely on a rack.

Stack and frost with your favorite cream cheese frosting. Makes 1 cake; 12 servings.

TOMATO SPICE CAKE

(Shared by Dorothy Stromberg, Glendale)

1 package (about 18 1/2 ounces) spice cake mix

1 can (10 3/4 ounces) condensed tomato soup

1 cup water

2 eggs

Cream Cheese Frosting

In a large bowl of an electric mixer, combine cake mix, undiluted soup, water and eggs. Beat at medium speed 2 to 3 minutes.

Bake in 2 (8- or 9-inch) round layer cake pans at oven temperature and time as directed on cake mix package. Cool as directed.

Spread 1 cake layer with Cream Cheese Frosting. Top with remaining layer and frost top and sides with remaining frosting. Refrigerate until serving time.

Makes 1 cake.

CREAM CHEESE FROSTING: Beat together 2 packages (3 ounces EACH) cream cheese, softened, and 1 tablespoon milk. Gradually add 1 package (1 pound) sifted powdered sugar, beating well. Mix in 1/2 teaspoon vanilla until thoroughly blended.

TOMATO SPICE LOAVES

(Shared by Sybil Brown, Highland, Calif.)

1 3/4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon EACH baking soda and ground nutmeg

1/4 teaspoons salt

1 egg, beaten

1 can (8 ounces) tomato sauce

3/4 cup packed brown sugar

1/2 cup EACH vegetable oil and coarsely chopped walnuts

Glaze

In a medium bowl, stir together flour, baking powder, cinnamon, baking soda, nutmeg and salt; set aside.

In a large bowl, combine egg, tomato sauce, brown sugar and oil. Add flour mixture. Stir just until combined. Stir in nuts. Turn into a greased 8x4-inch loaf pan or 3 (5x3-inch) mini loaf pans.

Bake in preheated 350-degree oven 50 to 60 minutes for large loaf and 35 to 40 minutes for small loaves or until done. If necessary, cover with foil during last 15 to 20 minutes of baking time to prevent over-browning.

Cool in pan(s) on wire rack 10 minutes. Remove from pan(s) and cool thoroughly on wire rack.

Drizzle loaves with Glaze and garnish with grated lemon peel and additional chopped nuts, if desired. Makes 1 large or 3 small loaves.

GLAZE: In a small bowl, stir together 1/2 cup sifted powdered sugar, 1 tablespoon light corn syrup and 2 teaspoons water.

NOTE: Loaves can be baked ahead anCd frozen; add Glaze and garnish just before serving.

Chocolate raspberry cake

``For Valentine's Day, my companion baked me a Chocolate Raspberry Torte (Cake) - or something by the name of Chocolate Raspberry,'' wrote Marcia Liebman of Sherman Oaks. ``To me, it was `drop dead' delicious. The recipe has been lost.''

After some thought, it came to me - the recipe Liebman requested had to be the delicious Chocolate Raspberry Mousse Cake, which was a Restaurant Replica copy we developed of one sampled at Marmalade Cafe in Sherman Oaks more than a year and a half ago. I've taken it to potlucks and parties - and it's always a hit. Here it is for Liebman and all to make and enjoy! Keep it in mind to serve to your sweetheart this Feb. 14.

CHOCOLATE RASPBERRY MOUSSE CAKE

1 package (18.25 ounces) chocolate fudge cake mix (with pudding in the mix)

Chocolate Ganache 

Chocolate Mousse

2 boxes fresh raspberries, rinsed and dried

Chocolate curls (optional)

Prepare cake mix according to package directions. Divide batter evenly between 3 (9-inch) round layer cake pans that have been greased, then lined with wax paper and greased and floured again.

Bake in preheated 350-degree oven 20 to 25 minutes. Remove from oven; let cool in pans 10 minutes before placing on separate plates. Cool thoroughly before assembling.

Prepare Chocolate Ganache and refrigerate until thick enough to spread, about 35 to 40 minutes.

Place 1 cake layer on a large serving plate. Spread about 1/3 of Chocolate Mousse filling evenly over cake layer. Top with 1/2 of 1 box of raspberries. Top with another cake layer. Spread with another 1/3 of Chocolate Mousse and remaining 1/2 box raspberries. Add remaining cake layer.

Spread remaining Chocolate Mousse around sides of cake. Spread top of cake with Chocolate Ganache. Arrange remaining box of raspberries in an attractive design over top of cake. Sprinkle top with chocolate curls, if desired. Refrigerate 3 to 4 hours or until serving time. CMakes 1 cake.

CHOCOLATE GANACHE: Combine 3/4 cup semisweet chocolate chips and 1/4 cup whipping cream in a microwave-safe bowl. Heat in microwave oven on high (100 percent) power 1 minute or until melted and smooth when stirred. Blend in 2 teaspoons butter and 3/4 teaspoon vanilla. Refrigerate 35 minutes or until thick enough to spread.

CHOCOLATE MOUSSE: In a 2-quart bowl, combine 1 1/2 cups semisweet chocolate chips and 1/3 cup water. Heat in microwave oven on high (100 percent) power about 1 1/2 minutes or until chocolate is melted and mixture is smooth when stirred. Stir in 1 teaspoon vanilla. Let cool. Whip 1 1/2 cups whipping cream until soft peaks form. Fold or with electric mixer on low speed, beat cooled chocolate mixture into whipped cream. Use to frost cake layers as directed.

Can you help?

If you have recipes that can help these readers, please send them along to us at the address below to share in a future column.

I'm looking for a recipe with sweet potatoes, bananas and nuts. It was a tropical sort of recipe which I've lost. Does anyone have such a recipe?

- Anne Reilly

Thousand Oaks 

I've lost a recipe that was in the paper more than a year ago. It contained three pounds of onions that were cooked for an hour until carmelized, then baked with several different spices and browned chicken thighs. It was very good. Can anyone help?

- Skip Brenner

Moorpark