Tomato Soup Cake II recipe

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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

Nutrition Info

192.8 calories
carbohydrate: 31.3 g
cholesterol: 20.7 mg
fat: 6.7 g
fiber: 0.5 g
protein: 2.5 g
saturatedFat: 1.7 g
servingSize: -
sodium: 409.1 mg
sugar: 16.1 g
transFat: : -
unsaturatedFat: : -

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. Cool in pan for 10 minutes, remove and cool completely on rack. Frost with cream cheese frosting.

Recipe Yield

1 - 9x13 inch cake

Recipe Note

This quick and easy spice cake recipe has a secret ingredient of canned, condensed tomato soup to make a unique cake.

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