Wednesday, September 2, 2009

Tomato Soup Cake

Today's recipe is...

Tomato Soup Cake

2 1/4 c. cake flour or 2 c. all purpose flour
1 1/3 c. sugar
4 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. allspice 1 tsp. cinnamon
1/2 tsp. ground cloves
1 (10 3/4 oz.) can Campbell's tomato soup
1/2 c. hydrogenated shortening
2 eggs
1/4 c. water

Preheat oven to 350 degrees. Generously grease and flour two round layer pans, 8 or 9 inches or 13 x 9 pan. Measure dry ingredients into large bowl. Add soup and shortening.

Beat at low to medium speed for 2 minutes (300 strokes with a spoon) scraping sides and bottom of bowl constantly. Add eggs and water. Beat 2 minutes more, scraping bowl frequently. Pour into pans.

Bake 35 or 40 minutes. Let stand in pans 10 minutes; remove and cool on rack. Frost with cream cheese frosting or favorite white frosting

VARIATIONS: For a 9 inch tube pan, prepare as above; bake 1 hour. Nut or Raisin: After mixing, fold in 1 cup chopped nuts or raisins. Bake 35 to 40 minutes.

Date and Nut: After mixing, fold in 1 cup chopped walnuts and 1 cup chopped dates. (Use 1 to 2 tablespoons flour to sprinkle over dates while chopping them.) Bake in 9 inch layers or 13 x 9 inch pan for 40 to 45 minutes.

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More you might like:
Cake Mix recipes
Cake & Cupcake recipes
Campbell's Soup recipes

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