2 cups flour
2 tsp. Magic Baking Powder
1 tsp. baking soda
1-1/2 tsp. ground cinnamon
1/2 tsp. each ground ginger and nutmeg
1/2 cup each Heinz Tomato
Ketchup and water
2 Tbsp. red
food colouring
8 1-1/2 cups butter, softened, divided
1-1/2 cups packed dark brown sugar
2 eggs
175 g (about 3/4 of 250-g pkg.) Philadelphia Brick
Cream Cheese, softened
1 tsp. vanilla
4 cups icing sugar
Heat oven to 350ºF.
Spray 2 (9-inch) round
pans with cooking spray; cover bottoms with parchment.
Combine flour, baking
powder, baking soda and spices. Mix ketchup, water and food colouring in
separate bowl until blended.
Beat 3/4 cup butter
and brown sugar in large bowl with mixer until light and fluffy. Blend in eggs,
1 at a time. Add flour mixture alternately with ketchup mixture, mixing well
after each addition. Pour into prepared pans.
Bake 30 min. or until
toothpick inserted in centres comes out clean. Cool cakes in pans 10 min.
Remove to wire racks; cool completely.
Beat cream cheese,
vanilla and remaining butter in separate large bowl with mixer until creamy.
Gradually beat in icing sugar until mixture is light and fluffy.
Stack cake layers on
plate, filling and frosting with cream cheese icing.
