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Tomato Soup Cake II

  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    1 h 10 m
Judy

Judy

A quick spice cake made with tomato soup.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 193 kcal
  • 10%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 31.3g
  • 10%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 409 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 13 inch pan.
  2. 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.
  3. Bake 35 to 40 minutes. Coo in pan for 10 minutes; remove and cool completely on rack. Frost with cream cheese frosting.
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Reviews

MTARARAT
25

MTARARAT

2/5/2006

Wonderful cake. I read other reviews about soda taste. Looked up other recipes from friends and ended up switching quantities of baking soda and baking powder. It turned out perfectly. Thank you

KC990
20

KC990

9/1/2003

This seems to have too much baking soda in it. That is all you can taste when you eat the cake. The basic flavor seems pretty good but it is overwhelmed by a bitter baking soda taste that cannot be ignored. I had to throw the whole cake out!

KAIRBEAR
18

KAIRBEAR

2/16/2004

This cake is delicious! It tastes just like gingerbread. I substituted applesauce for the shortening and topped the cake with whipped topping. You can't even tell there is a can of tomato soup in it!

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