Tomato soup spice cake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All purpose flour or |
| 2¼ | cup | Cake flour |
| 1 | teaspoon | Baking soda |
| 1½ | teaspoon | Allspice |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Cloves |
| 1⅓ | cup | Sugar |
| 4 | teaspoons | Baking powder |
| 1 | can | Condensed tomato soup (10 3/4 oz) |
| ½ | cup | Shortening |
| 2 | Eggs | |
| ¼ | cup | Water |
Directions
Preheat oven to 350 degrees F. Generously grease and flour 2 round 8- or 9-inch layer pans, or a 9-by-13-inch oblong pan or a 2½ qt Bundt pan. Measure dry ingredients into a large bowl. Add soup and shortening. Beat at low speed for 2 minutes or 300 strokes with a spoon, scraping sides and bottom of bowl constantly. Add eggs and water. Beat 2 minutes more, scraping bowl frequently. Pour into ppans. Bake for 35-40 minutes for layers or oblong, 50-60 for Bundt pan. Let stand in pan 10 minutes before removing to cool on wire rack. Sprinkle with confectioners sugar or frost with cream cheese frosting.
Nutritional info per serving w/o frosting: 264 cal; 4g pro, 41g carb, 10g fat (33%), .6g fiber, 36mg chol, 366g sod. Exchanges: 2.7 bread, ⅕ meat, 1.9 fat
Source: Miami Herald 9/14/95 format: 8/10/96, Lisa Crawford