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Tomato-Soup Cake

Source of Recipe

Unkown
Serves: 16

2 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 1/3 cups sugar
4 tablespoons (1/2 stick) light corn-oil spread (60 to 70% fat)
1 can (10 3/4 ounces) condensed tomato soup
2 large egg whites
1 teaspoon vanilla extract
confectioners' sugar for garnish

1. Preheat oven to 350 degrees F. Spray 13" by 9" metal baking pan with nonstick cooking spray.

2. In medium bowl, combine flour, baking powder, cinnamon, ginger, baking soda, salt, nutmeg, and cloves.

3. In large bowl, with mixer at high speed, beat sugar and light corn-oil
spread until well mixed, about 2 minutes, constantly scraping bowl with
rubber spatula.

4. 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.

5. 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 wire rack. When cool, sprinkle lightly with confectioners' sugar.

Cut cake lengthwise into 4 strips, then cut each strip crosswise into 4 pieces.

Each serving: About 160 calories....2 g protein.... 32 g carbohydrate....3 g total fat (1 g saturated)....0 mg cholesterol....390 mg sodium.