Tomato Soup Cake III

Tomato Soup Cake III

14

"This is a moist spice cake with a surprise ingredient!"

Ingredients

servings 293 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 293 kcal
  • 15%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 41.5g
  • 13%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 301 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 x 13 inch pan.
  2. 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.
  3. Bake for 30 to 35 minutes. Cool.
  4. Beat cream cheese and confectioners sugar together until smooth. Frost the cake.
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Reviews

14
  1. 15 Ratings

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This cake is very good. I had no problems with it being dry, and the texture was excellent even with the changes I made: 2 Tbs. ground flax seed mixed with 6 Tbs. hot water for the eggs, apples...

The taste is phenominal. I wouldn't have thought of ever using tomato soup in a cake, but the recipe sounded so bizarre I had to give it a whirl and I'm glad I did. The only thing I did differen...

My cake turned out very dry.