How to Make Tomato Soup Cake II - A Step-by-Step Guide

If you're looking for a unique and delicious dessert that will impress your friends and family, then look no further than Tomato Soup Cake II. This unconventional cake recipe combines the unexpected ingredient of tomato soup with traditional cake components to create a moist and flavorful treat that will leave everyone asking for the recipe.

While the idea of using tomato soup in a cake may sound unusual, the end result is a surprisingly tasty and comforting dessert that has been a fa...

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Ingredients

  • 2 ¼ cups cake flour
  • 1 ⅓ cups white sugar
  • 4 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • 1 (10.75 ounce) can condensed tomato soup
  • ½ cup shortening
  • 2 eggs
  • ¼ cup water

Information

  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Total Time: 1 hr 10 mins
  • Servings: 18
  • Yield: 1 - 9x13 inch cake

  • 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.
  • Nutrition

    193 cal.

    • Total Fat: 7g
    • Saturated Fat: 2g
    • Cholesterol: 21mg
    • Sodium: 409mg
    • Total Carbohydrate: 31g
    • Dietary Fiber: 1g
    • Total Sugars: 16g
    • Protein: 3g
    • Vitamin C: 9mg
    • Calcium: 25mg
    • Iron: 2mg
    • Potassium: 65mg