TOMATO SOUP CAKE III
This is a moist spice cake with a surprise ingredient!
Provided by Geri Knoll
Categories Desserts Cakes Spice Cake Recipes
Yield 18
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 x 13 inch pan.
- In a large bowl, cream sugar and shortening. Add beaten eggs, and mix well. Stir in salt, cinnamon, nutmeg, and cloves. Mix in flour and baking powder, and then raisins and nuts. Mix tomato soup and baking soda together; beat into first mixture.
- Bake for 30 to 35 minutes. Cool.
- Beat cream cheese and confectioners sugar together until smooth. Frost the cake.
Nutrition Facts : Calories 293.5 calories, Carbohydrate 41.5 g, Cholesterol 34.4 mg, Fat 13.2 g, Fiber 0.9 g, Protein 4 g, SaturatedFat 4.7 g, Sodium 301.2 mg, Sugar 28 g
TOMATO SOUP CAKE I
I know, I know - tomato soup is an odd ingredient for a cake. But try it! Sort of spicy and sooo yummy. People will NEVER guess what the main ingredient is.
Provided by Debbie Budd
Categories Desserts Cakes Spice Cake Recipes
Yield 16
Number Of Ingredients 10
Steps:
- Combine the tomato soup and the soda in a bowl, and let it stand.
- Cream sugar, egg, butter, salt, cinnamon, and cloves. Mix in tomato soup and soda mixture, and then flour. Stir in the raisins, and pour the batter in a greased baking dish.
- Bake at 325 degrees F (165 degrees C) for 1 hour, or until done. Cool the cake, and top with cream cheese icing.
Nutrition Facts : Calories 168.9 calories, Carbohydrate 31.1 g, Cholesterol 21.8 mg, Fat 4.6 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 2.6 g, Sodium 438.6 mg, Sugar 19.2 g
TOMATO SOUP CUPCAKES, CREAM CHEESE FROSTING
Provided by Food Network
Time 50m
Yield 24 cupcakes
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F. Line standard cupcake pans with 24 cupcake liners.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the sugar and shortening. In a separate bowl, add the baking soda to the tomato soup. Mix the flour, salt, baking powder, nutmeg, and cloves in another bowl. Alternate adding the soup mixture and the flour mixture to the shortening, starting and ending with the soup mixture. Add in the nuts and raisins, if desired, and combine only until mixed. Fill the cupcake liners 2/3 full. Bake until the cupcake springs back when touched, about 20 minutes. Transfer the pans to wire racks to cool completely before removing the cupcakes.
- To assemble: Frost the cooled cupcakes with Cream Cheese Frosting.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, butter, and salt on medium-high speed until smooth. Turn the speed to low and beat in the confectioners' sugar, 1/2 cup at a time. Once all sugar is incorporated, increase the speed to medium-high and beat until light and fluffy. Use right away or refrigerate until needed.
TOMATO SOUP CUPCAKES
Provided by Food Network
Time 30m
Yield 12 cupcakes
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, cloves and cinnamon. In a large bowl, whisk together the soup and butter until well combined. Stir in the eggs and 1/2 cup water. Fold in the flour mixture to the tomato soup mixture just until combined.
- In a 12-cup muffin tin fitted with paper liners, divide the batter. Bake until the cakes test clean when pierced with a toothpick, about 18 minutes.
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