Old-Fashioned Tomato Soup Cake
This is an old fashioned tomato soup cake is a recipe from the 1950s. If you like spice cakes, you're gonna love this one!
Servings: 8 servings
Ingredients
- 1 cup of white granulated sugar
- 2 eggs
- 1/2 cup of butter softened
- 1 teaspoon of vanilla extract
- 1 10.75 ounce can of Campbell's CONDENSED tomato soup - undiluted
- 1 3/4 cup of all purpose flour
- 1 teaspoon of baking soda
- 1 1/2 teaspoon of cinnamon
- 1 1/2 teaspoon of baking powder
- 1/2 teaspoon of nutmeg
- 1/4 teaspoon of allspice
- 1 cup of chopped pecans
Frosting Ingredients
- 8 ounces of cream cheese
- 1/2 cup of butter softened
- 1/2 cup of brown sugar
- 2 cups of powdered sugar
- 1 teaspoon of vanilla extract
Instructions
- Preheat oven to 350 degrees. In a bowl, combine softened butter and sugar with a mixer until creamy.
- Add eggs one at a time and continue to mix, then add in vanilla extract.
- Add tomato soup and mix until it's combined, do not over-mix your batter.
- In a separate bowl, whisk together (minus pecans) all dry ingredients.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined, but again, do not over-mix. Fold in pecans.
- Pour into two greased 9-inch cake pans and cook for 25 minutes or until the center is done (test by inserting a toothpick in the middle, it should come out clean).
- Once the cake has cooled completely, then you can frost it.
HOW TO MAKE BROWN SUGAR CREAM CHEESE FROSTING:
- Simply mix all frosting ingredients together with a mixer and then frost cake. You can garnish with extra pecans.