1 cup shortening
1 3/4 cups sugar
1 tsp. vanilla
3 eggs, separated
1 cup cold water
1/3 cup mashed tomatoes
2 1/2 cups cake flour
1/2 cup dry cocoa
1 1/2 tsp. baking soda
1 tsp. salt

Cream together, one at a time, shortening, sugar, vanilla and egg yolks. Beat whites until stiff. Fold into creamed mixture. Add 1 cup of cold water and 1/3 cup mashed tomatoes.

Sift together cake flour, cocoa, baking soda and salt. Mix dry mixture into creamy mixture. Bake in 2 greased and floured 8 1/2 inch round pans at 350°F for 35 to 40 minutes. Frost with chocolate butter frosting (below). Top with strawberries.

CHOCOLATE BUTTER FROSTING:

1/3 cup softened butter
3 cups confectioners' sugar, sifted
1 1/2 (1 oz. ea.) sq. unsweetened chocolate, melted
1 1/2 (1 oz. ea.) sq. semi-sweet chocolate, melted
enough cream for correct consistency
1 1/2 tsp. vanilla

Blend in butter and sugar; add chocolate. Stir or beat in at low speed, cream and vanilla until smooth. Frost cooled cake.