Tomato soup spice cake

Yield: 12 Servings

Measure 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 \N Eggs
¼ cup Water

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

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