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Old-Fashioned Tomato Soup Cake
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Description
This is one of those clever little treasures from the good old days that is too delicious and moist to be left behind or forgotten. Your taste buds (and kids!) will thank you.
Ingredients
- ½ cups Butter, Melted
- 1 cup Granulated Sugar
- ¼ cups Brown Sugar
- 1 Tablespoon Vanilla Extract
- 1 whole Egg
- ¼ cups Water
- 1 can Condensed Tomato Soup (10.75 Oz. Size)
- 2 cups All-purpose Flour
- 1 Tablespoon Baking Powder
- 1-½ teaspoon Unsweetened Cocoa Powder
- 1-½ teaspoon Ground Cinnamon
- 1 teaspoon Ground Ginger
- 1 teaspoon Nutmeg Or Mace
- 1 teaspoon Salt
- 1 container Frosting, 16 Ounce Tub, Or Your Favorite Homemade Frosting
Preparation
Preheat oven to 350 degrees F and spray/line two (2) round 9″ cake pans.
Combine melted butter, sugars, vanilla, egg and water; stir briskly until well blended.
Add the (undiluted) tomato soup and mix well.
In a separate bowl, sift together flour, baking powder, cocoa, spices and salt. Incorporate dry ingredients into the batter, stirring until well combined.
Divide batter between the two greased, round pans. Bake 18-20 minutes or until inserted toothpick comes out mostly clean. Cool in pans at least 10 minutes before transferring to wire rack. Cut off a sliver of the tops of the cakes, to level then, and frost with your favorite frosting.
(Ginger cream cheese frosting makes a delicious companion to this cake.)
*Note: If you prefer to bake one (1) 9″x13″ sheet cake, you may need to increase bake time up to 35 minutes at 350F degrees.
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3 Comments
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Lark (SparkyLarky) on 4.1.2011
I have never tried this before…but hey anything is good with cream cheese frosting! (lol)
redkitchenproject on 4.1.2011
It’s really terrific. It’s sort of like carrot cake or applesauce cake — a nice, dense spice cake that isn’t too overpowering. The really nice part about it is that the color of the finished cake is this beautiful copper color — prettier than carrot cake!
monikakey on 3.31.2011
This sounds really interesting…what does it taste like?