Recipe by Judy
"This quick and easy spice cake recipe has a secret ingredient of canned, condensed tomato soup to make a unique cake."
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2 1/4 cups
1 1/3 cups
1 (10.75 ounce) can
condensed tomato soup
Wonderful cake. I read other reviews about soda taste. Looked up other recipes from friends and ended up switching quantities of baking soda and baking powder. It turned out perfectly. Thank you
This seems to have too much baking soda in it. That is all you can taste when you eat the cake. The basic flavor seems pretty good but it is overwhelmed by a bitter baking soda taste that cannot be ignored. I had to throw the whole cake out!
This cake is delicious! It tastes just like gingerbread. I substituted applesauce for the shortening and topped the cake with whipped topping. You can't even tell there is a can of tomato soup in it!
This was one of the best spice cakes I have ever made! It had a great full, moist texture packed with plenty of spice. I would not change a thing! Even My picky kids loved it! It was very easy to make too. My son said it reminded him of a carrot cake without the carrots. I thought it tasted like gingerbread, but we all agreed it was fabulous!
It was delicious! Im deff going to make this recipe again. What really drew me into this recipe was the tomato soup. I paired this recipe with a cream cheese frosting i found.
I used 3 teaspoons in stead of the 4.. and found it was perfect.
Very tasty if you like spice cake. I added some chopped walnuts because it just seemed to need it. I will make this again.
I had to adjust this recipe slightly to reflect what I had on hand. I used half AP flour and half organic wheat flour. Instead of shortening, I used vegetable oil and because I had some on hand, I also added a couple handfuls of organic raisins.
I chose to make muffins out of this recipe. I got 12 big muffins out of one recipe. I baked them at 350* for almost 23 minutes. We have not tried them yet but they look very pretty and smell amazing. I'll update my review once we've had a chance to try them.
Very good spice cake!!! I had no ginger so I used nutmeg instead and it was wonderful. We are having family over for dinner tonight and my husband walked into the kitchen and said "now, what are you making" (since I've been cooking for 2 days)... and I replied "a spice cake (his favorite) for you for Valentines Day" ........he said "thanks Honey" chagrined ....Great recipe!! I made it in a heart shaped pan and made cream cheese frosting. 5 stars!
* Percent Daily Values are based on a 2,000 calorie diet.
Tomato Soup Cake II
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 60
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