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Tomato Soup Spice Cake




Source of Recipe


Campbell's


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 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
1/2 cup vegetable shortening
2 eggs
1/4 cup water


Recipe



1. Preheat oven to 350øF. Grease and lightly flour 13- by 9-inch baking pan. Set aside.
2. In large bowl mix flour, sugar, baking powder, allspice, baking soda, cinnamon and cloves. Add soup, shortening, eggs and water. With mixer at low speed, beat until well mixed, constantly scraping side and bottom of bowl. At high speed, beat 4 minutes, occasionally scraping bowl. Pour into prepared pan.
3. Bake 40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely on rack. Frost with Cream Cheese Frosting. Serves 12.
VARIATION: TOMATO SOUP LAYER CAKE: Substitute two 8-inch round cake pans for 13- by 9-inch baking pan. Bake 35 minutes or until toothpick inserted in center comes out clean. Cool as in step 3. Serves 12.
VARIATION: CUPCAKES: Substitute twenty-four 3-inch muffin-pan cups for 13- by 9-inch baking pan. Place liners in muffin-pan cups or grease and flour cups. Spoon batter into cups, filling each half full. Bake 30 minutes. Cool as in step 3. Makes 24 cupcakes.