Tomato Soup Cake
Recipe: #1771
October 30, 2011
Categories: Birthday Christmas, Easter, Fathers Day, Mothers Day, Thanksgiving, Oven Bake, more
"Here is a recipe my mother used to make ages ago. I remember her topping it with a cream cheese icing, but I don’t have that recipe. So, I have added one I like. I sometimes decorate the side of the cake with the chopped walnuts instead of adding them to the batter. You can also add golden raisins to the batter, 1/2 cup works perfectly."
Original is 8 servings
Ingredients
- Cake
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- Icing
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Nutritional
- Serving Size: 1 (171.3 g)
- Calories 472
- Total Fat - 19.1 g
- Saturated Fat - 8 g
- Cholesterol - 144.1 mg
- Sodium - 382.8 mg
- Total Carbohydrate - 70 g
- Dietary Fiber - 3.5 g
- Sugars - 51.8 g
- Protein - 9.2 g
- Calcium - 138.8 mg
- Iron - 1.9 mg
- Vitamin C - 5.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
For cake: Preheat oven to 350 degrees Fahrenheit.
Step 2
Mix all dry ingredients in a large mixing bowl.
Step 3
Mix the soup, egg, and melted shortening or bacon drippings in a medium mixing bowl.
Step 4
Pour the wet ingredients into the dry ingredients and stir until combined.
Step 5
Pour in a lightly greased 9" square cake pan.
Step 6
Cook for 30 to 35 minutes until done. (When a toothpick inserted in center of cake comes out dry.)
Step 7
Let cool completely.
Step 8
For icing: Cream margarine and cream cheese.
Step 9
Add 1 cup icing sugar and vanilla.
Step 10
Add more icing sugar if not thick enough; it should be a slightly stiff consistency.
Step 11
Frost cake and serve.
Tips
No special items needed.
5 Reviews
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