Last week, Samantha Knowlton from the Channel 2 television station in Tulsa was in our newsroom with Helen Wheeler, our local Chamber of Commerce executive director.
They came by to talk about Channel 2’s Works for You Weather Safety Tour which will be in McAlester March 13 at S. Arch Thompson Auditorium at 7 p.m.
The talk turned to food — I don’t know exactly how that happened but in our newsroom, talk often revolves around some kind of food. We were talking about favorite foods in the newsroom. I said chocolate cake and doughnuts were among our favorites. Then I thought about it and decided our newsroom will eat just about anything, especially if someone brings it to us.
Samantha told Helen and me that recently Julie Chin, one of their meteorologists, did a show at an elementary school in the Tulsa area and was given a Tornado Cake to bring back to the station.
I was intrigued. I’d never heard of a Tornado Cake. I asked Samantha if she got a piece of the cake but she hadn’t. She did promise to send me the recipe from Julie. After our talk, I decided to learn more about Tornado cakes. I did an Internet search and came up with two different kinds. One has fruit cocktail as an ingredient and is actually called a “Texas Tornado Cake.” The other is a chocolate and cream cheese version that’s also called an Earthquake Cake. They both sounded really good. Samantha came through with her promise and sent the recipe for not only a Tornado Cake but also a Thunder Cake from Julie. The Tornado Cake recipe sounded very familiar. I looked through my recipes at home and discovered I’ve made that cake for years. We called it “Fruit Cocktail Cake.” I think Tornado Cake is a fancier name.
I do wish the Tornado Cake had been the chocolate and cream cheese version but the fruit cocktail recipe is also good. The recipes for Tornado Cake and Thunder Cake follow.
JULIE CHIN'S TORNADO CAKE
1 1/2 c. sugar
2 eggs
2 cups fruit cocktail including liquid
2 tsp. baking soda
1/4 tsp. salt
2 cups flour
1/4 cup brown sugar
1 cup nuts
Mix and cream together first six ingredients. Pour into lightly greased and floured 13 x 9 inch pan. Mix together brown sugar and nuts. Sprinkle on batter. Bake at 325ºF for 40 minutes.
Thunder Cake
Pre-heat oven to 350ºF.
Cream together one at a time:
1 cup shortening
1 3/4 cup sugar
1 tsp. vanilla
3 eggs, separated (blend yolks in. Beat whites until they are stiff, then fold in.)
1 cup cold water
1/3 cup pureed tomatoes
Sift together:
21/2 cups cake flour
1/2 cup dry cocoa
11/2 tsps. baking soda
1 tsp. salt
Mix dry mixture into creamy mixture. Bake in two greased and floured 8-1/2 inch pans at 350ºF for 35 to 40 minutes. Frost with chocolate butter frosting. Top with strawberries.
Contact Teresa Atkerson at family@mcalesternews.com.
Food
Different names, same cake
- Food
-
-
All Saints' Episcopal to hold craft and chocolate sale
The men and women of All Saints’ Episcopal Church are hand-crafting goodies and gifts for the community to purchase for a loved one this Valentine’s Day.
-
SLIDESHOW: Super Bowl by the numbers
The nation's biggest sporting event produces some staggering statistics, from the number of chicken wings consumed -- 1.25 billion -- to the amount of money some people plan to bet on the game.
-
VIDEO: Tavern in Colts country welcomes Pats fans
The Super Bowl host city loves its Colts and loves to hate the archrival Patriots. But a bar on the doorstep of Lucas Oil Stadium stands out as a geographic anomaly.
-
Quick Fix
This is a great way to serve leftover turkey. It’s a one-pot meal — a hearty casserole with turkey, mushrooms and pasta with a light touch.
-
Culinary SOS:
The Beachcomber was happy to share its rich and creamy take on this classic comfort food, which we’ve adapted.
-
Quick Fix
Juicy veal cutlets with a tangy Roquefort sauce creates a tasty dish.
-
Onion soup satisfies on chilly fall night
French onion is one of my favorite soups, especially in the fall. The hearty beef broth flavor, the silky melted cheese and the baguette slices toasted just right make it pure comfort food on a cool day. Add a side salad, and it becomes a complete, satisfying meal.
-
Beer of the month
Rodenbach Grand Cru is a Flanders red ale, a Belgian style that is lighter-bodied but deeply complex. Despite its relative lightness, a well-executed Flanders red is sweet, sour, fruity, dry, rich and clean all at once.
-
Got leftover pumpkin?
The simplicity of this dish lends itself to improvisation. For a little crunch, sprinkle toasted pine nuts on top of the finished slices. For color, top with a little finely chopped parsley. For DIY crostini, serve with a plate of goat cheese and crackers.
-
Big bowl of chili will warm a fall day
A big pot of chili is a great fall go-to dish and a good tailgate option that easily feeds a crowd.
- More Food Headlines
-








