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TOMATO SOUP CAKE 12 to 16 servings
2 cups all-purpose flour 1 1/3 cups sugar 1 tablespoon baking powder 1 teaspoon baking soda 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1 can (10-3/4 ounces) tomato soup 1/2 cup vegetable oil 3 eggs 1/4 cup water 1 container (16 ounces) cream cheese frosting
Preheat the oven to 350 degrees. Coat two 8-inch round cake pans with nonstick cooking spray and lightly flour. In a large bowl, combine the flour, sugar, baking soda, allspice, and cinnamon; mix well. Add the soup, oil, eggs and water and beat until well combined. Pour into the cake pans and bake for 25 to 30 minutes, or until a wooden toothpick inserted in the center comes out clean. Allow to cool in the pans, then remove to a platter and frost with the cream cheese frosting.
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