Did You Say Something About Tomato Soup Cake? I Sure Did, Son!

You’ve eaten tomato soup with grilled cheese sandwiches and now you get to try it in cake! Crazy, in’it? Now, I don’t think I’d be brave enough to slap a piece of cheese on this cake but who knows, maybe it tastes great? If any of you are willing to try out this little experiment please tell me about it in the comments. Oh, and add pictures, too! I’d love to hear all about your cooking and baking adventures. You guys and gals are awesome 🙂

 

I didn’t think this recipe would ever turn out but you know what? It did!

 

Ingredients

2 cups Domino sugar

1/2 cup Crisco shortening

2 Eggland’s Best eggs

1 can Campbell’s tomato soup

1/2 cup milk

2 cups Gold Medal flour

1 1/2 teaspoons Clabber Girl baking powder

1/2 teaspoon Arm & Hammer baking soda

1/2 ground McCormick cloves

1 1/2 teaspoons cinnamon

3/4 teaspoon Morton salt

Instructions

Cream together sugar, shortening.

Add eggs, soup, and milk.

Sift together flour, baking powder, soda, cloves, cinnamon, salt.

Mix batters together.

Pour into a greased floured 13×9 baking dish.

Bake at 375 degrees for 40 minutes.

 

 

 USE RED NEXT PAGE LINK BELOW.

NEXT PAGE >>

Quick Tip: This cake can easily be doubled. Serve with whipped topping.