Chocolate Tomato Cake

Got this recipe from P Allen Smith's newsletter.  Going to give it a try later on this week. I'll let you know if we liked it or not.

Cake Ingredients

• ½ cup margarine
  
• ½ cup shortening
  
• 2 cups sugar
  
• 2 eggs
  
• ¼ cup cocoa
  
• 2 cups flour
  
• 1 teaspoon baking soda                                                             
  
• ½ cup tomato juice
  
• 1 cup hot water
  
• 1 ½ cups miniature marshmallows
  
• 1 teaspoon vanilla

Icing Ingredients

• ½ cup margarine
  
• ¼ cup tomato juice
  
• 2 tablespoons water
  
• 4 tablespoons cocoa
  
• ¼ teaspoon salt
  
• 3½ cups powdered sugar, sifted
  
• 1 cup chopped pecans (toasted)

Instructions

Line a 15½ x 10½ 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.