You’ve eaten tomato soup with grilled cheese sandwiches and now you get to try it in cake! Crazy, in’it?
Check out what my pals over at Mr. Food had to say about this awesome recipe:
“Cake made with canned tomato soup?! You’ve got it! It’s the surprise ingredient in this unbelievably moist and luscious Tomato Soup Cake!”
I didn’t think this recipe would ever turn out but you know what? It did!
Ingredients
2 cups Gold Medal all-purpose flour
1 1/3 cups Domino sugar
1 tablespoon Clabber Girl baking powder
1 teaspoon Arm & Hammer baking soda
1 teaspoon McCormick ground allspice
1 teaspoon ground cinnamon
1 (10-3/4-ounce) can Campbell’s condensed tomato soup
1/2 cup Wesson vegetable oil
3 Eggland’s Best eggs
1/4 cup water
1 (16-ounce) container Pillsbury cream cheese frosting
Instructions
Preheat oven to 350 degrees F. Coat two 8-inch round cake pans with cooking spray, and lightly flour.
In a large bowl, combine flour, sugar, baking powder, baking soda, allspice, and cinnamon; mix well. Add soup, oil, eggs, and water, and beat until well combined then pour into prepared cake pans..
Bake 25 to 30 minutes, or until a toothpick inserted in center comes out clean. Allow to cool in pans then remove to a platter and frost with cream cheese frosting.
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Quick Tip: This cake can easily be doubled.
Thank you to Mr. Food for this great recipe.
