Tomato Soup Cake III

Tomato Soup Cake III

15

"This is a moist spice cake with a surprise ingredient!"
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Ingredients

servings 293 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 293 kcal
  • 15%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 41.5g
  • 13%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 301 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 x 13 inch pan.
  2. In a large bowl, cream sugar and shortening. Add beaten eggs, and mix well. Stir in salt, cinnamon, nutmeg, and cloves. Mix in flour and baking powder, and then raisins and nuts. Mix tomato soup and baking soda together; beat into first mixture.
  3. Bake for 30 to 35 minutes. Cool.
  4. Beat cream cheese and confectioners sugar together until smooth. Frost the cake.

Reviews

15
  1. 16 Ratings

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Most helpful positive review

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, apples...

Most helpful critical review

My cake turned out very dry.

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, apples...

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 differen...

My cake turned out very dry.

I left out the raisins and walnuts, baked at 350 degrees for about 23 minutes and it came out really moist and delicious!

Excellent!! My father used to make this cake when I was a kid and it is the same! I love it.

this is the best spice cake ever! Everyone in my family loves it! Great recipe!

My cake turned out very, very dry. This is my father's favorite cake so I made it for his birthday. What a disappointment!

Very moist cake and everyone loved it.

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 teaspoo...