Tomato Soup Cake
Tomato Soup Cake
A can of condensed tomato soup is the secret ingredient in this fun retro dessert. Along with keeping it moist, tomato soup gives the cake its signature reddish hue and a touch of tangy sweetness.This recipe is from the "Campbell's Creative Cooking with Soup" cookbook (Crescent, 1988), and was originally published in the Hartford Courant.
Prep Time
20
minutes
Cook Time
30
minutes
Servings
10
Total time: 50 minutes
Ingredients
- 1 3/4 cups all purpose flour
- 1 cup sugar
- 3 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 cup vegetable shortening
- 1 (10-1/2-ounce) can condensed tomato soup
- 2 eggs
Directions
- Step 1: Preheat oven to 350 F. Grease and flour two 8-inch round layer pans.
- Step 2: In a large bowl, sift together 1 3/4 cups all purpose flour, 1 cup sugar, 3 teaspoons baking powder, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground cloves and 1/2 teaspoon ground nutmeg.
- Step 3: Add 1/2 cup vegetable shortening and 1/2 the can of tomato soup. With an electric mixer, beat on medium speed for 2 minutes.
- Step 4: Add the remaining 1/2 can of soup and 2 eggs. Beat 2 minutes more, scraping the bowl frequently.
- Step 5: Pour batter into pans. Bake for 30 to 35 minutes. Let stand in pans 10 minutes; remove and cool on rack. Ice the cake with frosting of your choice, such as cream cheese frosting.