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Tomato Soup-Spice Cake |
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Serves: 8
Print this Recipe
Serving Size 1/8th cake
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 oz) CAMPBELLS Condensed tomato soup
1/2 cup vegetable shortening
2 eggs
1/4 cup water
1 (12-ounce) carton cream cheese frosting (optional)
1. Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
2. In large bowl, combine flour, sugar, baking powder, allspice, baking soda, cinnamon, cloves, soup, shortening, eggs, and water. With mixer at low speed, beat until well mixed, constantly scraping bowl with rubber spatula. At high speed, beat 4 minutes, occasionally scraping bowl. Pour batter into prepared pans.
3. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Carefully remove from pans; cool completely. Frost with cream cheese frosting.
4. If desired, garnish with fresh mint and orange slices.
EXCHANGES
Carbohydrate 4
Fat 2
PYRAMID SERVINGS
Sweets 2
Starch 2
Fat 2
NUTRITION FACTS
Calories 410(135 calories from fat)
Fat 15 g
Saturated Fat 4 g
Cholesterol 53 mg
Sodium 566 mg*
Carbohydrate 64 g
Dietary Fiber 1 g
Sugars 37 g
Protein 6 g
* >400 mg of sodium
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