CLASSIC TOMATO SOUP SPICE CAKE

CLASSIC TOMATO SOUP SPICE CAKE
CLASSIC TOMATO SOUP SPICE CAKE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Recipe By : Chicago Tribune

  • Serving Size : 10 Preparation Time :0:40

  • Categories : Cakes

  • Amount Measure Ingredient -- Preparation Method

  • 2

    cups flour

  • 1 1/3

    cups sugar

  • 4

    teaspoons baking powder

  • 1 1/2

    teaspoons ground allspice

  • 1

    teaspoon baking soda

  • 1

    teaspoon cinnamon

  • 1/2

    teaspoon ground cloves

  • 1

    can condensed tomato soup -- (10 3/4 oz.)

  • 1/2

    cup vegetable shortening

  • 2

    eggs

  • 1/4

    cup water

  • FROSTING

  • 2

    sticks butter, softened (1 cup)

  • 1

    package cream cheese,softened -- (8 oz.)

  • 1

    tablespoon milk

  • 1

    teaspoon vanilla extract

  • 1

    package confectioner's sugar -- (16 ounces)

Directions

Heat oven to 350 degrees. Combine flour, sugar, baking powder, allspice, baking soda, cinnamon and cloves together in large bowl of electric mixture. Mix in soup, shortening, eggs and water on low speed until well combined. Increase mixer speed to high, beat 4 minutes. Pour batter into two 8-inch round greased and floured cake pans. Bake until toothpick inserted in center comes out clean, about 35 minutes. Cool in pans on wire rack 10 minutes. Remove from pans. Cool completely before frosting FROSTING, beat butter, cream cheese, milk and vanilla in bowl of electric mixer until light and fluffy. Slowly beat in sugar until smooth and of spreading consistancy. Add more milk, 1 teaspoon at a time if needed.

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