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Tomato Soup Cake

Meal.Mates's picture
Tomato Soup Cake has a lovely taste. Tomato Soup Cake gets its taste from flour mixed with tomato soup and eggs. Tomato Soup Cake is inspired by many bakeries worldwide.
  Cake flour/1 3/4 cups sifted all purpose flour 2 Cup (32 tbs), sifted
  Sugar 1 Cup (16 tbs)
  Baking powder 3 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Ground cloves 1⁄2 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Hydrogenated shortening 1⁄2 Cup (8 tbs)
  Condensed tomato soup 10 1⁄2 Ounce (1 Can)
  Eggs 2

Preheat oven to 350°.
Grease and flour two 8 inch round layer pans.
Sift dry ingredients together into large bowl.
Add shortening and 1/2 can soup.
Beat on medium speed of electric mixer 2 minutes (150 strokes per minute by hand).
Add remaining soup and eggs.
Beat 2 minutes more, scraping bowl frequently.
Pour into pans.
Bake 30 to 35 minutes.
Let stand in pans 10 minutes; remove and cool on rack.
Frost with CREAM CHEESE FROSTING or use your favorite white frosting.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3182 Calories from Fat 1073

% Daily Value*

Total Fat 121 g185.5%

Saturated Fat 19.9 g99.5%

Trans Fat 0 g

Cholesterol 423 mg141%

Sodium 2366 mg98.6%

Total Carbohydrates 486 g161.9%

Dietary Fiber 35.6 g142.6%

Sugars 224.9 g

Protein 58 g116.4%

Vitamin A 29.7% Vitamin C 23.2%

Calcium 141.2% Iron 26.4%

*Based on a 2000 Calorie diet

Tomato Soup Cake Recipe