Salsa Cake

Salsa Cake

2 cups flour
1 1/3 cups sugar
4 t. baking powder
1 t. baking soda
3/4 t. ground cinnamon
1/2 t. ground cloves
1/2 t. ground allspice
1 cup Roasted Pepper and Tomato Salsa (Recipe follows)
1/2 cup shortening
2 eggs
1/3 cup water
1 recipe cream cheese frosting (recipe follows)

Mix flour, sugar, baking powder, soda, cinnamon, cloves, and allspice in
a mixing bowl.Add salsa and shortening. Beat 3 minutes or until well
mixed, about 300 strokes. Beat in eggs and water, 3 minutes or 300
strokes. Grease and flour two 8 inch round cake pans, lined with baking
or parchment paper. Pour in batter, spreading evenly. Bake in a 350 oven
for 30 to 35 minutes or until a wooden pick inserted near center comes
out clean. Cool and frost with cream cheese frosting.

Cream cheese frosting:

Mix together:

6 oz. soft cream cheese
4 cups confectioners' sugar
2 T. soft butter or margarine and 1/2 t. vanilla. Spread over cake.

Roasted Pepper and Tomato Salsa

1 can crushed tomatoes (15 oz)
1 cup chopped roasted red bell pepper
2 cloves garlic -- peeled and minced
2 T. chopped cilantro or parsley
1 t. minced jalapeño chili pepper
1 T. olive oil
2 t. cider or balsamic vinegar
1/4 t. salt

Combine tomatoes and chopped red peppers in a mixing bowl. In a skillet,
cook the garlic, cilantro and chili pepper in olive oil until garlic is
soft. Stir into tomato mixture with vinegar and salt. Makes about 2 ½ cups.

Source: Marlboro Country Cookbook