FOR AS LONG AS CAN REMEMBER, THIS WAS ONE OF MY FAVORITE DESSERTS MY MOM
MADE FOR US. AS THE COOKING BUG GRABBED ME, I MADE THIS FOR FRIENDS.
BUT THE ONE RULE WAS…NEVER TELL THEM WHAT IT WAS UNTIL THEY HAD FINISHED THE
FIRST PIECE. THERE WAS ALWAYS A SECOND.
MOM’S TOMATO SOUP CAKE
(yes it was from the Campbell’s Cookbook)
2 cups all-purpose flour
1 1/3 cups sugar
4 teaspoons baking powder
1 1/2 teaspoons ground allspice
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
1/2 cup vegetable shortening
2 eggs
1/4 cup water
Optional: Walnuts, Pecans, Raisins
Cream Cheese Frosting
· Heat the oven to 350°F. Grease a 13x9-inch baking pan.
· Stir the flour, sugar, baking powder, allspice, baking soda, cinnamon and cloves in a large bowl. Add the soup, shortening, eggs and water. Beat with an electric mixer on low speed just until blended. Increase the speed to high and beat for 4 minutes. Pour the batter into the pan.
· Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 20 minutes. Frost with the Cream Cheese Frosting.
· Cream Cheese Frosting: Beat 1 package (8 ounces) cream cheese, softened, 2 tablespoons milk and 1 teaspoon vanilla extract in a medium bowl with an electric mixer on medium speed until the mixture is creamy. Slowly beat in 1 package (16 ounces) confectioners' sugar until the frosting is desired consistency.
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