yes!!! tomato soup cake =-o
My mother in law gives us "storage" can goods...she was constantly giving me tomato soup...so I decided to use it in the most effective way...CAKE!! If you like spice cake you'll love this one. No-one will ever know what your "secret" ingredient is; it's so moist and flavorful. People actually thought I added pumpkin to it; I never tell them until their plate is cleaned =)
prep time
20 Min
cook time
50 Min
method
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yield
12-16 serving(s)
Ingredients
- CAKE
- 2 cups all purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/3 cups sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1 1/2 teaspoons allspice, ground
- 1 can tomato soup
- 1/2 cup vegetable oil
- 2 - eggs
- 1/2 cup water
- CREAM CHEESE FILLING
- 4 ounces cream cheese
- 1/4 teaspoon vanilla extract
- 1/4 cup sugar
- VANILLA GLAZE
- 2 cups powdered sugar
- 1/3 cup butter, melted
- 1 1/2 teaspoons vanilla extract
- 3 teaspoons hot water
How To Make yes!!! tomato soup cake =-o
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Step 1pre-heat oven to 350*
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Step 2Place all dry ingredients in a seperate bowl; mix wet ingredients on low for 30 seconds. Slowly add dry ingredients until fully incorporated. Mix on medium speed for 3 min.Place 1/2 batter in bundt pan; slowly place cream cheese filling on top of batter without letting touch the edges. Add remaining batter and bake for about 50-55 min. or until tested with toothpick and comes out clean.
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Step 3Let cool at room temperature. Ice with vanilla glaze and enjoy. - Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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