Surprise Spice Cake

By Addie

Canned tomato soup replaces some of the oil in this spice cake, decreasing the fat and boosting the color of the cake. Hannah Thompson shares her secret ingredient from Scotts Valley, California.

Ingredients

• 1 package spice cake mix (regular size)
• 1 can (10-3/4 ounces) condensed tomato soup, undiluted
• 3 eggs
• 1/2 cup water
• 1 can (16 ounces) cream cheese frosting

Preparation

Step 1

In a large bowl, combine the cake mix, soup, eggs and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased 13-in. x 9-in. baking dish.

Bake at 350° for 30-33 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Frost with cream cheese frosting. Yield: 12 servings.
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REVIEWS:

Very moist and tasty. One family member, who ordinarily does not like box cakes, had a second helping and did not know tomato soup was an ingredient.

I have made this and added nuts and raisins.

I make a spice cake that uses tomato soup! It is a little differnt from this one but it sounds like it would be just as delicious. Don't let the sound of tomato soup in it turn you away. It adds a nice texture and flavor.