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Print this Recipe    Salsa Spice

Sassy Spice Cake

2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 cup sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 1/2 cup pepper and tomato salsa (see below)
1/2 cup shortening (or butter)
2 eggs
1/2 cup water
Cream Cheese frosting (see below)

Add all dry ingredients into a good sized mixing bowl. Mix well.
Add salsa and shortening. Beat until well blended and smooth. Grease
and flour two 8-inch round cake pans, lined with baking or parchment
paper. Pour in the batter, spread evenly and pat pan of batter on
the counter to bring out air bubbles. Bake at 350F. for about 35
minutes, or until a wooden toothpick comes out of the center clean.
Cool and frost with cream cheese frosting. Makes about 12 servings.


Pepper and Tomato Salsa

15 ounce can of crushed tomatoes
1 cup chopped and roasted red bell pepper
2 cloves peeled and minced garlic
2 tablespoons chopped cilantro or parsley
2 teaspoons minced jalapeno chili peppers
1 tablespoon olive oil
2 teaspoons cider vinegar
1/4 teaspoon salt

In a skillet cook the garlic, cilantro and chili peppers in olive
oil until the garlic is soft. Combine together the tomatoes and
chopped red peppers, mix well in a mixing bowl and set aside. Stir
garlic mixture and tomato mixture together and add vinegar and
salt. Makes about 2 cups.


Cream Cheese Frosting

6 ounces soft cream cheese
4 cups confectioners sugar
2 tablespoons soft butter
1/2 teaspoon pure vanilla extract

Mix well in bowl. Spread over very cool cake.

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