I've made this cake for several different functions and it's always very impressive. I can't stand the flavor of shortening so I substitute unsalted butter for the filling and frosting. This will be a keeper for a long time, thanks Cheryl!!
If you are not going to make the recipe like it is written then don't write a review. Substituting tomato sauce for tomato paste is just wrong. Review it based on the written ingredients then make changes and put that in your notes. It's quite tasty if you make it right.
I've made this several times and it always gets great comments. I bake at least a day ahead, two days is preferable. Wrap in plastic wrap then foil and refrigerate. Bring to almost room temperature before serving. Fantastic!
Used fresh peppers but otherwise followed the recipe. Very very tasty, it doesn't look so good when it's cooking but the final product is very flavorful. Next time I will use less peanuts. Served with onion, red and orange bell peppers sauteed in peanut oil and whole wheat tortillas.
Thank goodness a fruit dip that doesn't use whipped topping or marshmallow cream. It's perfect, thank you!
I doubled everything except the water. I used fresh garlic and coconut amino's instead of soy due to allergy. Added 1/2 tsp onion powder and substituted 1/4 cup apple cider vinegar for water. The key is to let it simmer a long time to reduce the water down. The longer it simmers, the better the flavor. At least 30 minutes over low heat and stirring occasionally.
