Rogers Tomato Soup Cake Cant Believe Its Vegan Recipes
ROGERS TOMATO SOUP CAKE (CAN'T BELIEVE IT'S VEGAN)
This recipe is from a Rogers Food 50th Anniversary Recipe Collection. "...and old favorite from the 1950's" It's one of my favorite cakes, quick, easy, moist and tasty. The tomato soup might scare people off, but you can't even taste it.
Provided by Jessiica
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350*.
- Cream butter and sugar.
- Dissolve baking soda in tomato soup and add to creamed mixture.
- Combine flour, cloves and cinnamon and raisons. Add to mixture. Mix well.
- Pour batter into 8'x8' cake pan.
- Bake 30-35 minutes.
Nutrition Facts : Calories 238.4, Fat 4.2, SaturatedFat 0.9, Sodium 339.8, Carbohydrate 48, Fiber 1.3, Sugar 27.9, Protein 3
TOMATO SOUP CAKE
Make and share this Tomato Soup Cake recipe from Food.com.
Provided by BeccaB3c
Categories Dessert
Time 40m
Yield 16-20 serving(s)
Number Of Ingredients 15
Steps:
- Beat sugar, butter and egg.
- Mix soda, spices and flour in medium bowl; add to egg mixture, alternating with tomato soup.
- Pour batter into a greased and floured 9"x13" pan.
- Bake at 350 degrees for 25 minutes or until center springs back when touched- Let cool.
- Crombine frosting ingredients; beat until creamy.
- Frost cake when cool.
Nutrition Facts : Calories 301.2, Fat 12.1, SaturatedFat 6.2, Cholesterol 36.5, Sodium 251.5, Carbohydrate 46.9, Fiber 0.6, Sugar 36.2, Protein 2.6
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