Tomato Soup Cake Ii Recipes

TOMATO SOUP CAKE

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.

TOMATO SOUP CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 13 inch pan.
• Measure flour, baking soda, baking powder, soda, and spices into a large bowl. Add condensed soup and shortening. Beat at low to medium speed for 2 minutes, scraping sides and bottom of bowl constantly. Add eggs and water; beat 2 minutes more, scraping bowl frequently. Pour batter into prepared pan.
• Bake 35 to 40 minutes. Cool in pan for 10 minutes; remove and cool completely on rack. Frost with cream cheese frosting.

TOMATO SOUP CAKE I

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.

TOMATO SOUP CAKE II

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.

TOMATO SOUP CAKE

Steps:

• Dissolve baking soda in tomato soup.
• Mix dry ingredients together.
• Cut in shortening.
• ADD tomato soup. Mix well.
• Chop raisins, nuts and cherries.
• Fold into batter.
• Pour batter in a buttered tube pan.
• Bake at 325ºF for 45 minutes or until toothpick inserted into cake comes out clean.
• Cool cake on wire rack.
• Frost with cream cheese frosting.

TOMATO SOUP CAKE III

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 x 13 inch pan.
• In a large bowl, cream sugar and shortening. Add beaten eggs, and mix well. Stir in salt, cinnamon, nutmeg, and cloves. Mix in flour and baking powder, and then raisins and nuts. Mix tomato soup and baking soda together; beat into first mixture.
• Bake for 30 to 35 minutes. Cool.
• Beat cream cheese and confectioners sugar together until smooth. Frost the cake.