Tomato Soup Cake
|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|
|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)|
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.