Tomato Soup Cake
Tomato soup cake is a classic cake that tastes like a spice cake with warm spices like cinnamon, nutmeg, and cloves. Unexpectedly delicious!
Servings 12
Ingredients
- ½ Cup Shortening
- 1 Cup Sugar
- 1 teaspoon Baking Soda
- 1 10 ¾ ounce Can Tomato Soup undiluted
- 2 Cups Flour sifted
- 1 teaspoon Cinnamon
- ½ teaspoon Nutmeg
- ½ teaspoon Cloves
- 2 teaspoon Baking Powder
- 1 Cup Raisins
- ½ Cup Walnuts chopped
Cream Cheese Frosting
- 1 Package Cream Cheese 3 ounces, softened
- 1 Cup Powdered Sugar
- 1 teaspoon Vanilla
Instructions
- Preheat oven to 350℉.
- Grease 9-inch square cake pan and set aside.
- With a mixer, cream shorteningand sugar.
- In a separate bowl, stir the baking soda into the tomato soup.
- Add the tomato soup mixture to the creamed mixture and blend with the mixer.
- Sift the flour, cinnamon, nutmeg, cloves and baking powder and then stir into the other mixture.
- Stir in the raisins and the nuts.
- Spoon the batter into the 9-inch square cake pan.
- Bake at 350℉ for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely on a wire cooling rack before frosting.
Cream Cheese Frosting
- Use a mixer to blend softened cream cheese, powdered sugar, and vanilla.
- Spread evenly on the cooled cake.