Source: Judy McDowell. Jefferson City, MO. 1962
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Tomato Soup Cake
This cake recipe is really made with Tomato soup. You'd be surprised at how good it tastes. This spiced cake tastes great with cream cheese frosting.
- 2 cup sifted all purpose flour
- 1 1/2 cup sugar
- 4 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoon ground allspice
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 cup shortening
- 1 can condensed tomato soup
- 2 eggs
Sift first 7 ingredients into large of electric mixer. Add shortening and soup and beat at low to medium speed for 2 minutes, scraping side and bottom of bowl constantly. Add eggs and 1/4 cup water and beat 2 minutes longer. Pour into two 9" layer pans lines on the bottom with waxed paper. Bake at 350 degrees for 25 minutes or until well done.