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1
Preheat the oven to 350F.
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2
Grease and flour two 9 inch cake pans.
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3
To make the cakes: Combine chocolate, lowfat milk, brown sugar and 1 egg yolk in the top of the double boiler.
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4
Cook, stirring constantly, over warm water till smooth.
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5
Remove from heat.
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6
Sift the flour with the baking soda and salt into a medium bowl.
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7
Beat the butter in the large bowl of an electric mixer till light.
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8
Slowly beat in the sugar till light and fluffy.
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9
Add in the two remaining egg yolks, one at a time, beating thoroughly after each addition.
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10
Slowly add in the chocolate mix.
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11
Combine the tomato sauce, cream and vanilla in a small bowl.
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12
Add in to the batter in thirds, alternating with thirds of the flour mix.
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13
Beat the egg whites till stiff; fold into the batter.
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14
Pour the batter into prepared pans.
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15
Bake till a toothpick inserted in the centre comes out clean, about 25 min.
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16
Cold on a wire rack before unmolding.
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17
FROSTING: Combine water, corn syrup and sugar in a medium saucepan.
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18
Heat to boiling; boil till the mix thickens and forms a ball when a small spoonful is dropped into cool water (about 240F on a candy thermometer).
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19
Beat the egg whites in a large bowl of the electric mixer till stiff.
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20
Slowly beat in the warm syrup.
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21
Combine to beat till spreading consistency.
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22
Beat in orange juice and vanilla.
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23
Spread over bottom layer, the sides and tops of cake.
