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Tomato Soup Cake with Cream Cheese Frosting
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Description
Don’t be scared—it’s more of a spice cake, and does not taste like tomato at all. This recipe is also great for any size of cake, but in my family, we usually have it in a bundt. Makes an awesome birthday cake, too!
Ingredients
- FOR THE CAKE:
- 4 Tablespoons Shortening/Crisco
- 2 cups Granulated Sugar
- 2 cans (10.75 Oz. Each) Condensed Tomato Soup
- 2 teaspoons Baking Soda
- 3 cups Flour
- 2 teaspoons Cinnamon
- 2 teaspoons Nutmeg
- ½ teaspoons Ground Cloves
- FOR THE FROSTING:
- 8 ounces, weight Cream Cheese, Softened
- 1 pound Powdered Sugar
- 2 Tablespoons Milk, Or More To Reach Desired Consistency For Icing
Preparation
Cream together shortening and sugar. In a separate bowl, combine the tomato soup and baking soda. Once combined, mix into the creamed sugar mixture. Add all other cake ingredients in the order listed. Spread into a prepared bundt pan and bake at 350F for approximately 55 minutes, until done. Let cool.
For make the cream cheese frosting, cream together powdered sugar and cream cheese in a bowl. Add enough milk to make it spreadable, usually about 2 tablespoons. Pour over the cooled cake.
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