Reviewed: Apr. 14, 2013

Been making this cake for yeas never had it come out dry. Always a good cake to take to pot luck dinners. Just don't tell them what they are eating. They wont try it.

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Reviewer:

sunshine

Cooking Level: Expert

Home Town: Cheyenne, Wyoming, USA

Living In: Bunkie, Louisiana, USA

Reviewed: Feb. 12, 2013

This cake recipe was terrible. I followed the recipe exactly and it was very dry.

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Reviewer:

Aioli

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Kenmore, New York, USA

Reviewed: Oct. 19, 2010

The taste is phenominal. I wouldn't have thought of ever using tomato soup in a cake, but the recipe sounded so bizarre I had to give it a whirl and I'm glad I did. The only thing I did different was to cut the recipe in half as a 9 x 13 pan wouldn't fit in my RV oven. I am giving this a 4 star review because the texture is crumbly. Thanks for a great tasting recipe!

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Reviewer:

witchywoman

Cooking Level: Expert

Home Town: Forks, Washington, USA

Living In: Longview, Washington, USA

Reviewed: Oct. 19, 2010

I made this into a healthy muffins instead of a cake. I cut the sugar back by half, used half melted butter/half homemade organic applesauce to cut back on the fat, two organic eggs, two teaspoons homemade pumpkin pie spice, organic raisins, whole wheat flour and Healthy Request tomato soup. I sifted all the dry ingredients together and wisked all the wet together and I just folded the wet into the dry so they wouldn't get overmixed and become tough. 350* for twenty minutes was just right for baking time. These are for snacks and tomorrow morning's breakfast, but I'll update my review once we've had a chance to sample them. I'll tell you, though. It's a nice way to use up one of the gazillion cans of condensed soup I have in the back of my pantry!

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Dec. 6, 2005

Very moist cake and everyone loved it.

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Reviewer:

Barbara Y

Reviewed: Dec. 28, 2004

Mmmmm... Spicy, yummy, goodness. I baked this in a springform tube pan with good results. I used W-Wheat pastry flour and brown sugar instead of the all purpose flour and white sugar. Thank you MONOU for the tip about using applesause instead of shortening. Wonderfully moist and bursting with flavor expecially when it has time to age a little.

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Reviewer:

GREENEYEDFAY

Cooking Level: Intermediate

Home Town: Longmont, Colorado, USA

Living In: Saint Paul, Minnesota, USA

Reviewed: Jul. 8, 2004

This cake is very good. I had no problems with it being dry, and the texture was excellent even with the changes I made: 2 Tbs. ground flax seed mixed with 6 Tbs. hot water for the eggs, applesauce for the shortening, 1/2 cup brown sugar for 1/2 cup of the white, and 1 cup whole wheat flour for 1 cup all-purpose. These made it a little healthier, and I did not add nuts (as per my family's liking). It did not need the frosting either. The only thing I would watch out for is that the longer it sits, the spicier it gets. My 15-year-old brother loved this cake (even when he found out there was tomato soup in it), and my father ate a whole big piece (a first for my "Internet Recipes")!

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