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TOMATO SOUP SPICE CAKE

Source of Recipe

Tigerwolf29


Recipe Introduction

BUNDT CAKE: Substitute a 10-inch bundt pan for 9x13-inch baking pan. Bake cake in preheat 350-degree oven about 1 hour or until a toothpick or cake tester inserted in center comes out clean. Cool as directed and sprinkle with powdered sugar. CUPCAKES: Substitute 24 (3-inch) muffin pan cups lined with paper muffin liners for 9x13-inch baking pan. Spoon batter into cups, filling each 1/2 full. Bake in preheated 350-degree oven about 30 minutes or until done. Cool. Ice tops with Cream Cheese Frosting. Makes 24 cupcakes.

List of Ingredients

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 (10 3/4-ounce) can undiluted tomato soup
1/2 cup solid vegetable shortening
2 eggs
1/4 cup water



Recipe

1/4 cup water
Grease a 13x9-inch baking pan. In a large mixer bowl, mix flour, sugar, baking powder, allspice, baking soda, cinnamon and cloves. Add undiluted soup, shortening, eggs and water. With electric mixer at low speed, beat until mixed. Then using high speed, beat 4 minutes. Spread batter evenly in prepared pan. Bake in preheated 350-degree oven 40 minutes or until cake tests done. Cool in pan on wire rack.
Frost with Cream Cheese Frosting

CREAM CHEESE FROSTING:
In a medium mixer bowl, with electric mixer at medium speed, beat 1 (8-ounce) package cream cheese (softened), 2 tablespoons milk and 1 teaspoon vanilla until creamy. Slowly beat in 1 (1-pound) package powdered sugar, mixing until smooth and of spreading consistency. (Add a little more milk, if needed). Makes 3 cups.

Mock Whipped Cream Frosting
1 cup milk
5 tablespoons flour
1/4 teaspoon salt
2/3 cup shortening (Crisco)
1 cup sugar
Combine milk, flour and salt in heavy saucepan. Bring to a boil and cook,
stirring frequently until very thick. (custard mixture)
Remove from heat and cool
completely. Cream together shortening and sugar. Add custard a little at
a time, beating all the while. After all of the custard has been added,


beat 20 minutes longer or until the consistency of whipped cream.