|Nutritional Guidelines (per serving)|
|Servings: 24 pieces (24 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||21%|
|Saturated Fat 7g||35%|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Tomato Soup Cake you say? Yuk. That’s what I thought about this cake. It’s not like that at all. First of all, you can’t even taste or smell any tomatoes. Secondly, if you enjoy spice cakes, you’ll enjoy this one too. The cream cheese frosting makes it taste even better.
- For the Cake:
- 2 cups flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/3 cups sugar
- 1 teaspoon cinnamon*
- 1/2 teaspoon cloves*
- 1 1/2 teaspoon allspice*
- 1 10 ounce can tomato soup
- 1/2 cup butter (melted or vegetable oil)
- 2 eggs
- 1/2 cup milk (or water)
- For the Frosting:
- 1 pound cream cheese (room temperature)
- 1/2 cup/4 ounces butter (room temperature)
- 1/4 cup milk
- 1 tablespoon vanilla
- 4 cups powdered sugar (sifted)
Preheat the oven to 350 degrees F. (325 degrees F. for a dark or glass pan).
Mix flour, baking powder, baking soda, sugar, cinnamon, ground cloves, and ground all spice in a large bowl with a wire whisk.
Set the bowl aside.
In a medium bowl, combine the tomato soup, melted butter, eggs and milk. Mix completely.
Add the soup mixture to the flour mixture and mix until completely combined.
Carefully, pour the cake batter into the prepared baking pan.
Bake the cake for at least 40 minutes or until it is tested done.
Cool the cake in the pan on a wire rack.
Once the cake is completely cool, make the frosting.
Beat the cream cheese until it’s fluffy.
Add the butter until the mixture is even fluffier.
Slowly add the milk.
Be sure to mix each time the milk is added.
Add the vanilla and continue to mix the frosting.
Slowly add the powdered sugar.
Continue to add the sugar until all of it is used.
If the frosting seems too dry, add a tablespoon of milk at a time.
Frost the cake with the cream cheese frosting.
If you don’t want that much frosting, the excess can be frozen for later use.
*Feel free to substitute nutmeg for one of the spices you don't happen to have.
More Desserts Made with Interesting Ingredients:
Fall Sweet and Salty Treat
You’ll be surprised by this dessert. It’s made with candy corn.