Saturday, January 29, 2011

Campbell's Tomato Soup Spice Cake

This recipe comes from a cookbook with a really long name: Best Recipes: From The Backs Of Boxes, Bottles, Cans And Jars. This book includes a great selection of easy, quick, family favorites. Nobody would guess that canned condensed soup is the secret ingredient that gives this cake its moist, soft texture and appealing color. The book description reads: "A half century of good cooks have baked this Campbell's Tomato Soup cake. It's as moist, delicate and delicious today as it was fifty years ago."

Campbell's Tomato Soup Spice Cake
9x13" cake

2 cups flour
1 1/3 cup sugar
4 tsp baking powder
1 tsp baking soda
1 1/2 tsp allspice
1 tsp cinnamon
1/2 tsp ground cloves
1 (10.75oz) can Campbell's Condensed Tomato Soup
1/2 cup shortening
2 eggs
1/4 cup water

1. Preheat oven to 350 degrees F. Grease and flour a 9 x 13" pan.

2. Measure dry ingredients into a large bowl. Stir to combine. Add soup and shortening. Beat on low to medium for 2 minutes. Add eggs and water. Beat 2 minutes more, screaping down the sides of the bowl. Pour into pans.

3. Bake for 35-40 minutes or until toothpick comes out clean.

4. Cool fully then frost with "Vanilla Philly Frosting" (see below).

Vanilla "Philly" Frosting
Fills and frosts 8-9" cake

1 (8 oz.) pkg. cream cheese
1 tbsp milk
1 tsp vanilla
dash salt
5 1/2 cups confectioners' sugar

Blend together cream cheese, milk, vanilla and salt. Add sugar, 1 cup at a time, mixing well after each addition. Store in fridge.


Sherry said...

I just love 'back of the box' recipes. I learned something new today though; I'd never heard of the tomato soup bit. Thanks!

Marc-André said...

I would have never thought of that! I can imagine the texture but what does it taste like?

scrambledhenfruit said...

I've made this before- no one can guess the secret ingredient! It's so delicious! :)