Reviewed: Jun. 28, 2011

This was very moist and yummy. I gave it four stars because I think the tomato soup made it salty, which wasn't awful, but I didn't care for it. I used a store brand, so I wonder if that contributed to the problem. I didn't notice any other reviews with that complaint. I will try again with Campbell's or maybe even a lower sodium variation.

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5 users found this review helpful

Reviewer:

Mandi B.

Cooking Level: Intermediate

Living In: Vernal, Utah, USA

Reviewed: May 10, 2011

I used chocolate cake and it was good. Nothing amazing, but it was good.

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3 users found this review helpful

Reviewer:

Kristens

Cooking Level: Intermediate

Reviewed: Feb. 21, 2011

I guess if you are trying to cut down this is an alternative, but it has a weird after taste. I do a lot of low fat/low sugar coooking and there are lot better substitutes than this one. I wouldn't waste the time making it again.

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2 users found this review helpful

Reviewer:

Auntie Bellum

Cooking Level: Intermediate

Home Town: Tujunga, California, USA

Living In: Lancaster, California, USA

Reviewed: Oct. 4, 2010

My Mom made this cake for many years..Very good cake and moist...She added walnuts and called it her soup to nut cake....enjoy!

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9 users found this review helpful

Reviewer:

flowers

Reviewed: Jul. 30, 2010

Made this cake for the first time today to take to a family meal to serve as dessert. When it was baking it filled the house with an amazing aroma that was wafting from the oven. The cake came out perfect. It was moist and delicious. I used a whipped cream cheese frosting. I have a busy life and don't always have time to make things from "scratch" so this fit the bill perfectly!

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7 users found this review helpful

Reviewer:

Jason F.

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Cooking Level: Intermediate

Home Town: Wasaga Beach, Ontario, Canada

Living In: Owen Sound, Ontario, Canada

Reviewed: May 31, 2010

These have a definate tomato soup "twang" to them. If you're looking for a substitute for oil...stick with applesauce. : )

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8 users found this review helpful

Reviewer:

sarajo614

Cooking Level: Expert

Reviewed: May 13, 2010

Very moist and delicious. Made them for Mother's Day and iced with Betty Crocker whipped cream cheese frosting (I was pressed for time!); they were a HUGE hit. Fed the leftovers to my coworkers and not one could tell there was tomato soup in it. Printing it out to keep. :)

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9 users found this review helpful

Reviewer:

mrs cow

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Mount Vernon, Washington, USA

Reviewed: Mar. 2, 2010

This is a great recipe who would of thought you could replace oil for tomato soup great tasting and very moist wish I would of seen this sooner. I might try this with choc cake mix.

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8 users found this review helpful

Reviewer:

just chillin

Cooking Level: Intermediate

Home Town: Manchester, Maine, USA

Living In: Monmouth, Maine, USA

Reviewed: Jan. 26, 2010

My grandson, who claims he hates tomatoes, just LOVES, this cake. This is my first time baking it. I made cream cheese frosting from scratch to go with it. I like that you don't have to add oil or butter to this, and it comes out very moist. This recipe is a KEEPER.

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6 users found this review helpful

Reviewer:

Linda

Reviewed: Jan. 25, 2010

I've never made tomato Soup cake before - it is the most delicious, moist, light tasty cake that my 82 yr. old mother thinks should win awards. She was going on and on about it. Great with Cream Cheese Frosting II.

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11 users found this review helpful