Tomato Soup Cake
An old-fashioned spice cake made moist with a can of condensed tomato soup, topped with cream cheese frosting.
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Ingredients
- 2 cups all-purpose flour
- 1 1/3 cups granulated sugar
- 4 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp ground allspice
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1 can condensed tomato soup 10.75 oz, undiluted
- 1/2 cup vegetable shortening softened
- 2 large eggs
- 1/4 cup water
- 8 oz cream cheese softened, for frosting
- 1/4 cup butter softened, for frosting
- 3 cups powdered sugar for frosting
- 1 tsp vanilla extract for frosting
Instructions
- Heat the oven to 350°F. Grease and flour a 9x13-inch baking pan.
- In a large bowl, stir together the flour, sugar, baking powder, baking soda, allspice, cinnamon and cloves.
- Add the tomato soup, shortening, eggs and water. Beat with a mixer on low until blended, then on medium for 2 minutes, scraping the bowl.
- Spread the batter in the pan. Bake 35 to 40 minutes, until a toothpick in the center comes out clean. Cool completely on a rack.
- For the frosting, beat the cream cheese and butter until smooth. Beat in the powdered sugar and vanilla until fluffy. Spread over the cooled cake.
Notes
Store the frosted cake covered in the refrigerator up to 4 days.
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