Tomato Soup Spice Cake Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
2 cup: All purpose flour or,
2 1/4 cup: Cake flour,
1 tsp: Baking soda,
1 1/2 tsp: Allspice,
1 tsp: Cinnamon,
1/2 tsp: Cloves,
1 1/3 cup: Sugar,
4 tsp: Baking powder,
1 can: Condensed tomato soup, 10 3/4 oz
1/2 cup: Shortening,
2: Eggs,
1/4 cup: Water,
Directions:
Preheat oven to 350 degrees F. Generously grease and flour 2 round
8- or 9-inch layer pans, or a 9-by-13-inch oblong pan or a 2 1/2 qt
Bundt pan. Measure dry ingredients into a large bowl. Add soup and
shortening. Beat at low speed for 2 minutes or 300 strokes with a
spoon, scraping sides and bottom of bowl constantly. Add eggs and
water. Beat 2 minutes more, scraping bowl frequently. Pour into
ppans. Bake for 35-40 minutes for layers or oblong, 50-60 for Bundt
pan. Let stand in pan 10 minutes before removing to cool on wire
rack. Sprinkle with confectioners sugar or frost with cream cheese
frosting.
Nutritional info per serving w/o frosting: 264 cal; 4g pro, 41g carb,
10g fat (33%), .6g fiber, 36mg chol, 366g sod. Exchanges: 2.7 bread,
.2 meat, 1.9 fat
Source: Miami Herald 9/14/95 format: 8/10/96, Lisa Crawford
Source from luhu.jp
8- or 9-inch layer pans, or a 9-by-13-inch oblong pan or a 2 1/2 qt
Bundt pan. Measure dry ingredients into a large bowl. Add soup and
shortening. Beat at low speed for 2 minutes or 300 strokes with a
spoon, scraping sides and bottom of bowl constantly. Add eggs and
water. Beat 2 minutes more, scraping bowl frequently. Pour into
ppans. Bake for 35-40 minutes for layers or oblong, 50-60 for Bundt
pan. Let stand in pan 10 minutes before removing to cool on wire
rack. Sprinkle with confectioners sugar or frost with cream cheese
frosting.
Nutritional info per serving w/o frosting: 264 cal; 4g pro, 41g carb,
10g fat (33%), .6g fiber, 36mg chol, 366g sod. Exchanges: 2.7 bread,
.2 meat, 1.9 fat
Source: Miami Herald 9/14/95 format: 8/10/96, Lisa Crawford
Source from luhu.jp