Tomato Soup Cake I

Tomato Soup Cake I

52

"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."

Ingredients

{{adjustedServings}} servings 169 cals
Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 169 kcal
  • 8%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 31.1g
  • 10%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 439 mg
  • 18%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. Combine the tomato soup and the soda in a bowl, and let it stand.
  2. 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.
  3. Bake at 325 degrees F (165 degrees C) for 1 hour, or until done. Cool the cake, and top with cream cheese icing.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

52
  1. 59 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I followed the recipe with four changes: I omitted the salt, I used all-purpose flour and added 1 tsp baking powder, I omitted the raisins (we're out), and I added maybe 3/4 or 1 tsp of lemon ex...

Great cake! I took the advise of others and did not use any additional salt. Unsalted butter would have been better though and I will use it next time. My grandmother used to make this cake ma...

I found this to be quite salty. I should have realized this since the baking soda, self-rising flour, soup and butter all have salt in them. I'll be making this recipe again without the 1/2t sal...