TOMATO SOUP CAKE I
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
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
TOMATO SOUP CAKE
Tomato soup...in cake? Yes! This old fashioned spice cake recipe has stood the test of time. This tomato soup cake is frosted with cream cheese frosting.
Provided by Julie Clark
Categories Dessert
Time 45m
Number Of Ingredients 17
Steps:
- Spray a 9x13 baking pan with cooking spray. Preheat the oven to 350º Fahrenheit.
- In the bowl of a stand mixer with the beater blade, cream together the butter and the sugar.
- Add in the eggs and mix well.
- Add in the flour, baking soda, baking powder and spices. Mix well.
- Lastly, add in the soup, walnuts and raisins. Mix until combined, scraping the sides of the bowl as needed.
- Pour the batter into the baking pan and bake for 28-30 minutes or until the center of the cake tests done.
- Allow the cake to cool on a wire rack before frosting.
- In a medium bowl, cream together the butter, cream cheese and vanilla (using a hand or stand mixer) until smooth.
- Add in the powdered sugar and beat until smooth.
- Use a rubber spatula to spread the cream cheese frosting over the cooled cake.
- Sprinkle with walnuts.
- Store any leftover cake in the refrigerator in a sealed container.
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