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Tomato Soup Cake

Western.Chefs's picture
This Tomato Soup Cake tastes unconventional ! I never knew that such delicious sweet dishes could be made using tomato soup which people generally tend to have as hot and savory. Just try this Tomato Soup Cake and let me know if you like it !
Ingredients
  Corn oil 4 Tablespoon
  All purpose flour 2 Cup (32 tbs)
  Baking powder 1 Tablespoon
  Ground cinnamon 1 1⁄2 Teaspoon
  Ground ginger 1 Teaspoon
  Baking soda 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Ground cloves 1⁄8 Teaspoon
  Sugar 1 1⁄3 Cup (21.33 tbs)
  Condensed tomato soup 1 Can (10 oz)
  Egg whites 2 Large
  Vanilla extract 1 Teaspoon
  Confectioners sugar 1 Tablespoon (For Garnish)
Directions

Preheat oven to 350°F.
Spray 13" by 9" metal baking pan with nonstick cooking spray.
In medium bowl, combine flour, baking powder, cinnamon, ginger, baking soda, salt, nutmeg, and cloves.
In large bowl, with mixer at high speed, beat sugar and corn oil spread until well mixed, about 2 minutes, constantly scraping bowl with rubber spatula.
Reduce speed to low; beat in undiluted tomato soup, egg whites, vanilla, and 1/4 cup water.
With mixer at low speed, gradually add flour mixture and beat until just blended.
Pour batter into baking pan; spread evenly.
Bake cake 30 minutes or until toothpick inserted in center comes out clean.
Cool cake completely in pan on rack.
When cool, sprinkle lightly with confectioners' sugar.
Cut cake lengthwise into 4 strips, then cut each strip crosswise into 4 pieces.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Vegetable
Interest: 
Everyday

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