TOMATO SOUP SPICE CAKE
Got this out of The Cake Mix Doctor cookbook. Absolutely wonderful! Sounds funny to put tomato soup in a cake, but you won't be disappointed. I fixed it for church and got a few requests for the recipe.
Provided by Jamia Motsinger
Categories Dessert
Time 40m
Yield 1 cake
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Grease 2 9" round cake pans.
- Place mix, undiluted soup, eggs, oil and water in large mixing bowl.
- Beat on low 1 minute.
- Stop mixer, scrape sides of bowl.
- Beat on medium 2 to 3 minutes.
- Fold in raisins and pecans.
- Bake 28 to 31 minutes.
- Remove to cooling rack for 10 minutes.
- Invert cake 2 times until right side up.
- Then cool 30 minutes more.
- Frost with Cinnamon Buttercream Frosting.
- Store in refrigerator, covered, until ready to serve.
Nutrition Facts : Calories 3434.7, Fat 185.5, SaturatedFat 32.5, Cholesterol 634.5, Sodium 4600, Carbohydrate 413.6, Fiber 18.6, Sugar 262.6, Protein 49.1
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