Tomato Soup Cake
Tomato Soup Cake is a moist and delicious spice cake topped with cream cheese frosting. I know you're skeptical, but trust me, it will knock your socks off!
Servings: 12 Servings
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons allspice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 1 (10.25-ounce) can condensed tomato soup
- ½ cup shortening
- 2 large eggs
- ¼ cup water
- Cream Cheese Frosting
Instructions
- Preheat the oven to 350 degrees Fahrenheit and spray a 13 x 9 x 2-inch pan with non-stick cooking spray.
- In a large bowl, add 2 cups all-purpose flour, 1 ½ cups granulated sugar, 4 teaspoons baking powder, 1 teaspoon baking soda, 1 ½ teaspoons allspice, 1 teaspoon ground cinnamon, and ½ teaspoon ground cloves. Whisk together to combine.
- Add 1 (10.25-ounce) can condensed tomato soup and ½ cup shortening to the flour mixture and beat for 2 minutes. Scrape the sides and bottom of the bowl until all the ingredients are evenly combined.
- Add 2 large eggs and ¼ cup water to the mixture and beat for 1-2 minutes, scraping the bowl frequently.
- Pour batter into the prepared baking pan. Bake for 35-40 minutes or until a toothpick comes out clean when inserted in the center of the cake. Cool the cake completely, then frost with my homemade Cream Cheese Frosting.
Nutrition
Calories: 260kcal | Carbohydrates: 42g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 245mg | Potassium: 38mg | Fiber: 1g | Sugar: 25g | Vitamin A: 42IU | Vitamin C: 0.1mg | Calcium: 90mg | Iron: 1mg
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