Tomato Soup Cake II Recipe

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Most Helpful Positive Review

Feb 05, 2006

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

—MTARARAT

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Most Helpful Critical Review

Sep 01, 2003

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!

—KC990

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16 Ratings

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Feb 16, 2004

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!

—KAIRBEAR

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Sep 10, 2003

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!

—ANNIE628

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Dec 14, 2008

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.

—Katie

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May 29, 2012

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.

—Sarah Jo

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Feb 16, 2010

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!

—HB Sue

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Feb 03, 2010

A really delicious, easy cake. You'd never guess it had tomato soup in it, aside from the lovely color. I added currants and walnuts, and iced it with a cream cheese frosting.

—CAT772

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Nutrition

Calories
193 kcal
10%

Carbohydrates
31.3 g
10%

Cholesterol
24 mg
8%

Fat
6.7 g
10%

Fiber
0.5 g
2%

Protein
2.5 g
5%

Sodium
409 mg
16%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Tomato Soup Cake II

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
** Calories: 193
** Calories from Fat: 60

% Daily Value *
** Total Fat 6.7g 10 %
** Saturated Fat 1.7g 8 %
** Cholesterol 24mg 8 %
** Sodium 409mg 16 %
** Potassium 64mg 2 %
** Total Carbohydrates 31.3g 10 %
** Dietary Fiber 0.5g 2 %
** Protein 2.5g 5 %
** Sugars 16.1g
** Vitamin A 2 %
** Vitamin C 15 %
** Calcium 3 %
** Iron 17 %
** Thiamin 18 %
** Niacin 15 %
** Vitamin B6 2 %
** Magnesium 2 %
** Folate 21 %

* 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.