Cake Wants To Be Carrot Could Be Pumpkin Can Be Tomato Soup Recipes

CAKE WANTS TO BE CARROT, COULD BE PUMPKIN CAN BE TOMATO SOUP

Cake Wants to Be Carrot, Could Be Pumpkin Can Be Tomato Soup image

My friend Laura gave me this recipe Personally, I like it with the pumpkin, but she likes it with the Tomato Soup Here is what she says about it! "I have a theory that the tomato soup/pumpkin in this cake could be substituted with any mashed vegetable product and it would still taste amazing. Try something new and let me know how it works outs! I also can't take credit for this recipe, the recipe for the frosting and pumpkin spice cake was given to me by my friend Clarissa and I just substituted the pumpkin for the tomato soup, after having tried a similar tasting "tomato soup cake" at Gator's Neo Soul Café in San Mateo (a great restaurant worth trying!"

Provided by Italian Stallions K

Categories Dessert

Time 40m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

2 1/4 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
3 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon allspice
1 3/4 cups sugar
4 eggs
15 ounces pumpkin pie filling or 1 (10 ounce) can campbell's tomato soup
1 cup vegetable oil
1 (16 ounce) box confectioners' sugar
1 tablespoon vanilla extract
8 ounces whipped cream cheese
1/8 cup butter (optional)

Steps:

Combine all dry ingredients in large bowl (except for the sugar) and mix well.
-Combine sugar, eggs, vegetable oil and soup/pumpkin in separate bowl and mix well
-Combine the two bowls (dry ingredients and wet ingredients), mix well
-pour into greased pan (either two round or one large Bundt sized pan).
-bake at 350 degrees for about 30 minutes, or until a toothpick inserted in the center comes out clean
FROSTING:.
-combine whipped cream cheese with vanilla and optional melted butter
-slowly pour in confectioner's sugar (don't pour it all in at once!).
-continue to add sugar to taste.
-refrigerate until you are ready to frost the cake.

Nutrition Facts : Calories 958.3, Fat 40.2, SaturatedFat 10.7, Cholesterol 136.9, Sodium 927.3, Carbohydrate 143.3, Fiber 5.9, Sugar 99.8, Protein 9.6

TOMATO SOUP CAKE I

Tomato Soup Cake I image

I know, I know - tomato soup is an odd ingredient for a cake. But try it! Sort of spicy and sooo yummy. People will NEVER guess what the main ingredient is.

Provided by Debbie Budd

Categories Desserts Cakes Spice Cake Recipes

Yield 16

Number Of Ingredients 10

Ingredients

1 (10.75 ounce) can condensed tomato soup
1 teaspoon baking soda
1 cup white sugar
1 egg
⅓ cup butter
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground cloves
1 ½ cups self-rising flour
1 cup raisins

Steps:

Combine the tomato soup and the soda in a bowl, and let it stand.
Cream sugar, egg, butter, salt, cinnamon, and cloves. Mix in tomato soup and soda mixture, and then flour. Stir in the raisins, and pour the batter in a greased baking dish.
Bake at 325 degrees F (165 degrees C) for 1 hour, or until done. Cool the cake, and top with cream cheese icing.

Nutrition Facts : Calories 168.9 calories, Carbohydrate 31.1 g, Cholesterol 21.8 mg, Fat 4.6 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 2.6 g, Sodium 438.6 mg, Sugar 19.2 g

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