tomato soup cake with boiled caramel frosting
very quick and easy to put together.
No Image
prep time
10 Min
cook time
35 Min
method
Bake
yield
9 serving(s)
Ingredients
- - for the cake:
- - 1/2 cup butter, softened
- - 1 cup sugar
- - 1 egg lightly beaten
- - 1 can condensed tomato soup
- - 1 1/2 cups flour
- - 1 teaspoon baking soda
- - 1 teaspoon salt
- - 1 teaspoon cinnamon
- - 1/2 teaspoon nutmeg
- - 1/4 teaspoon ground ginger
- - 1/4 teaspoon ground cloves
- FOR THE FROSTING:
- - 1 1/2 cups brown sugar
- - 1/3 cup butter, melted
- - 1/3 cup milk
- - 1/4 teaspoon salt
How To Make tomato soup cake with boiled caramel frosting
-
Step 1Mix butter and sugar together until light and fluffy. Add the egg and soup and mix well. Sift the flour, soda, salt and spices into the butter mixture. Mix until smooth and everything is evenly combined.
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Step 2Pour into a buttered 9 x 9 square baking pan. Bake at 350 degrees until toothpick comes out clean when inserted into center of cake, about 35 minutes. It's important not to over bake this cake.
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Step 3Frosting: Place all ingredients into a small saucepan. Mix well with a wire whisk and bring to a boil stirring constantly and allow to boil for one minute. Remove from heat and continue whisking while the frosting cools and becomes thick( 5 - 10 minutes) Pour over cake and working quickly smooth over surface of cake.
- 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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