Chocolate Tomato Cake

Both the picture and the recipe, I grabbed from http://www.pallensmith.com/

Ingredients:

• 2 tbsp. water
• 2 c. sugar
• 1/4 tsp. salt
• 1 tsp. vanilla
• 2 eggs
• 2 c. flour
• 1 tsp. baking soda
• 3 1/2 c. powdered sugar, sifted
• 1/2 c. and 1/2 c. margarine
• 1 c. hot water
• 1/2 c. and 1/4 c. tomato juice
• 1/2 c. shortening
• 1/4 c. and 4 tbsp. marshmallows
• 1. c. pecans, chopped, toasted

Instructions:

Line a 15 ½ x 10 ½ x 1-inch jelly roll pan with parchment paper. Spray the parchment paper with non-stick spray.
Cream together margarine, shortening and sugar. Add eggs one at a time beating well after each.
Sift together cocoa, flour and soda. Add to butter mixture, combining thoroughly.
Combine tomato juice, hot water and marshmallows; add to batter.
Add vanilla. Batter will be thin and marshmallows will come to top.
Pour the batter into the prepared jelly roll pan. Bake in preheated 350°F oven for 35 minutes.
Turn cake out onto a cutting board and start on the icing.

Combine the margarine, tomato juice, water, cocoa and salt in a sauce pan and heat until boiling. Pour this mixture over the powdered sugar and beat well. Stir in the nuts.
Spread the hot icing over the cake. The icing sets up quickly so you have to work fast.