Saturday, January 29, 2011
This recipe comes from a cookbook with a really long name: Best Recipes: From The Backs Of Boxes, Bottles, Cans And Jars. This book includes a great selection of easy, quick, family favorites. Nobody would guess that canned condensed soup is the secret ingredient that gives this cake its moist, soft texture and appealing color. The book description reads: "A half century of good cooks have baked this Campbell's Tomato Soup cake. It's as moist, delicate and delicious today as it was fifty years ago."Campbell's Tomato Soup Spice Cake9x13" cake2 cups flour1 1/3 cup sugar4 tsp baking powder 1 tsp baking soda 1 1/2 tsp allspice 1 tsp cinnamon 1/2 tsp ground cloves 1 (10.75oz) can Campbell's Condensed Tomato Soup 1/2 cup shortening 2 eggs 1/4 cup water1. Preheat oven to 350 degrees F. Grease and flour a 9 x 13" pan.2. Measure dry ingredients into a large bowl. Stir to combine. Add soup and shortening. Beat on low to medium for 2 minutes. Add eggs and water. Beat 2 minutes more, screaping down the sides of the bowl. Pour into pans.3. Bake for 35-40 minutes or until toothpick comes out clean.4. Cool fully then frost with "Vanilla Philly Frosting" (see below). Vanilla "Philly" FrostingFills and frosts 8-9" cake1 (8 oz.) pkg. cream cheese1 tbsp milk1 tsp vanilladash salt5 1/2 cups confectioners' sugarBlend together cream cheese, milk, vanilla and salt. Add sugar, 1 cup at a time, mixing well after each addition. Store in fridge.