Tomato Soup Cake
Created by QueenBea on October 30, 2011
- Servings: 8
- Prep Time: 15m
- Cook Time: 35m
- Recipe #1771
Ingredients
- Cake
- 1 1/2 cups flour
- 1 cup sugar
- 1/2 cup chopped walnuts
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon allspice
- 1 (10 1/2 ounce) can condensed tomato soup, undiluted
- 1/4 cup shortening or bacon drippings, melted
- 1 egg, whisked
- Icing
- 1 (4 ounce) package cream cheese
- 1/4 cup butter or margarine
- 1 to 1 1/2 cups icing sugar
- 1 teaspoon vanilla
How to Make
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Step 1: For cake: Preheat oven to 350 degrees Fahrenheit.
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Step 2: Mix all dry ingredients in a large mixing bowl.
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Step 3: Mix the soup, egg, and melted shortening or bacon drippings in a medium mixing bowl.
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Step 4: Pour the wet ingredients into the dry ingredients and stir until combined.
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Step 5: Pour in a lightly greased 9" square cake pan.
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Step 6: Cook for 30 to 35 minutes until done. (When a toothpick inserted in center of cake comes out dry.)
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Step 7: Let cool completely.
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Step 8: For icing: Cream margarine and cream cheese.
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Step 9: Add 1 cup icing sugar and vanilla.
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Step 10: Add more icing sugar if not thick enough; it should be a slightly stiff consistency.
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Step 11: Frost cake and serve.
Nutritional Facts
- 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