EASY TOMATO SOUP SPICE CAKE
This recipe is an old one that my mother in law remembers her mom making for her when she was very young. I looked to find this recipe, and plan to make it into cupcakes (for ease of the kids eating them and the extra benefit of less clean up), and use vanilla frosting rather than the cream cheese. Memorial Day 2018 could be...
Provided by Megan Stewart
Categories Cakes
Number Of Ingredients 5
Steps:
- 1. Heat the oven to 350°F. Lightly grease and flour 2 (8 or 9-inch) round cake pans. Combine the cake mix, soup, water and eggs in a large bowl. Pour the batter into the pans.Bake for 25 minutes or until a toothpick inserted in the center of the cakes comes out clean. Let the cakes cool in the pans on wire racks for 10 minutes. Remove the cakes from the pans and let cool completely. Fill and frost with the cream cheese frosting.
- 2. For cupcakes, this made 24. I used double cupcake papers to line the muffin tins (and you will want to do the same, especially with them being so very inexpensive at Walmart...). Bake time was 16-19 min, and once the toothpick test came clean, I took them out of the pans to cool on the counter.
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