2 1/2 c. all-purpose flour
1 3/4 c. brown sugar, firmly packed
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
4 oz. unsweetened chocolate, melted
1 c. sour cream or buttermilk
1 c. pureed green tomatoes
3/4 c. butter, softened
2 eggs
1 tbsp. grated orange peel

Preheat oven to 350°F. In a large mixing bowl, combine flour, brown sugar, baking soda, baking powder and cinnamon. Add melted chocolate, sour cream or buttermilk, tomatoes, butter, eggs and grated orange peel. Beat with electric mixer on low speed until blended. Beat on medium speed for 2 minutes. Pour into prepared pans.

Bake 35 to 40 minutes or until a wooden pick inserted in center removes clean. Cool on a wire rack. Remove from pans and frost when completely cool.

Makes 2 (8-inch) layers or 1 (13 x 9 x 2-inch).

Chocolate Glaze and Fresh Berries (Recommended Frosting):

4 oz. semi-sweet chocolate
3 tbsp. butter
1 1/2 c. sifted powdered sugar
3 tbsp. hot water

Melt chocolate and butter over low heat, stirring frequently. Remove from heat; stir in sugar and hot water. Stir in additional water if needed to make a drizzling consistency. Drizzle layers as frosting. Top with a favorite of raspberries, boysenberries or blackberries sprinkled with cinnamon and sugar.