TOMATO SOUP CAKE
photos of Tomato Soup Cake Recipe
shortening (like crisco)
10.75 ounce can tomato soup
raisins (very optional) i don't like raisins
CREAM CHEESE FROSTING:
8 ounce package of cream cheese softened
How to Make TOMATO SOUP CAKE
1Preheat oven to 350 degrees. Grease and flour a 10 inch Bundt,tube pan or 2, 8 inch cake pans.
2Sift together the flour, salt, baking powder, cinnamon, cloves and nutmeg. Set aside.
In a separate bowl, combine tomato soup, water and baking soda. Add to creamed mixture alternately with the flour mixture. Stir in the raisins and nuts.
Pour batter into pan. Bake 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack.
3In a large bowl, cream together the shortening and sugar until light and fluffy.
4In a separate bowl, combine tomato soup, water and baking soda.
5Slowly add soup mixture to the flour mixture. Stir in the raisins(OPTIONAL) and nuts until well blended.
6Pour batter into pan. Bake 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan.
7When cool, place cake on serving dish. Frost with Cream Cheese Frosting as follows:
Cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.
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Posted: Tue, May 8, 2012