Tomato Soup Cake III12 Reviews
“This is a moist spice cake with a surprise ingredient!” - by Geri Knoll
Original recipe yields 9 x 13 inch cake
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 x 13 inch pan.
- 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.
- Bake for 30 to 35 minutes. Cool.
- Beat cream cheese and confectioners sugar together until smooth. Frost the cake.
Amount Per Serving (18 total)
- 293 cal
- 13.2 g
- 41.5 g
Based on a 2,000 calorie diet
Reviews (12)Rate This Recipe
"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 different was ..." See moreto cut the recipe in half as a 9 x 13 pan wouldn't fit in my RV oven. I am giving this a 4 star review because the texture is crumbly. Thanks for a great tasting recipe!"
"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, applesauce f..." See moreor the shortening, 1/2 cup brown sugar for 1/2 cup of the white, and 1 cup whole wheat flour for 1 cup all-purpose. These made it a little healthier, and I did not add nuts (as per my family's liking). It did not need the frosting either. The only thing I would watch out for is that the longer it sits, the spicier it gets. My 15-year-old brother loved this cake (even when he found out there was tomato soup in it), and my father ate a whole big piece (a first for my "Internet Recipes")!"
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Tomato Soup Cake I
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