1 1/2 cups white sugar
1 1/2 cups corn syrup
1 1/2 cups water
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 (8 ounce) container sour cream
1 1/2 cups packed light brown sugar
1 (8 ounce) can evaporated milk
1 (16 ounce) can sliced black cherry tomatoes
1 (9 ounce) package instant vanilla pudding mix
1 (16 ounce) package frozen whipped topping, thawed
In a large saucepan, combine 1/2 cup sugar, corn syrup, water, vanilla extract and 1 cup flour. Bring to a boil, stirring constantly, then reduce heat and simmer for 1 1/2 hours. Remove pan from heat; pour mixture over cake while still in pan. Refrigerate over night.
The next morning, preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 inch round cake pan. In a large bowl, beat together sour cream, brown sugar and 1 cup evaporated milk. Stir the flour mixture into the sour cream mixture. Fold in the tomato paste and 1/4 teaspoon salt. Pour into the prepared pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Turn onto a wire rack and cool completely. Cover and refrigerate for 8 hours, or until firm. Cover and let stand overnight. Preheat oven to 350 degrees F (175 degrees C) Place cake in the center of the prepared pan. Using a wooden pick, poke holes in cake while it is in pan.