CAKE WANTS TO BE CARROT, COULD BE PUMPKIN CAN BE TOMATO SOUP
My friend Laura gave me this recipe Personally, I like it with the pumpkin, but she likes it with the Tomato Soup Here is what she says about it! "I have a theory that the tomato soup/pumpkin in this cake could be substituted with any mashed vegetable product and it would still taste amazing. Try something new and let me know how it works outs! I also can't take credit for this recipe, the recipe for the frosting and pumpkin spice cake was given to me by my friend Clarissa and I just substituted the pumpkin for the tomato soup, after having tried a similar tasting "tomato soup cake" at Gator's Neo Soul Café in San Mateo (a great restaurant worth trying!"
Provided by Italian Stallions K
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Combine all dry ingredients in large bowl (except for the sugar) and mix well.
- -Combine sugar, eggs, vegetable oil and soup/pumpkin in separate bowl and mix well
- -Combine the two bowls (dry ingredients and wet ingredients), mix well
- -pour into greased pan (either two round or one large Bundt sized pan).
- -bake at 350 degrees for about 30 minutes, or until a toothpick inserted in the center comes out clean
- FROSTING:.
- -combine whipped cream cheese with vanilla and optional melted butter
- -slowly pour in confectioner's sugar (don't pour it all in at once!).
- -continue to add sugar to taste.
- -refrigerate until you are ready to frost the cake.
Nutrition Facts : Calories 958.3, Fat 40.2, SaturatedFat 10.7, Cholesterol 136.9, Sodium 927.3, Carbohydrate 143.3, Fiber 5.9, Sugar 99.8, Protein 9.6
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