Tomato Soup Cake

  • Serves: Makes one 13- x 9-inch baking pan
  • Baking Temp (degrees F): 350
  • Views: 4826
  • Comments: 0

Variations: Date and Nut Tomato Soup Cake; Nut or Raisin Tomato Soup Cake

Squirrelly Cakes,, Premium Member, Says: My mother made this when my sister and I were little. It was popular in the 50's and 60's and I misplaced her recipe. Fortunately a cakepal from another site printed it up for me.
Mom didn't make many cakes but the scent of this one, fresh from the oven, iced with a mocha buttercream was a welcome scent to come home from school to. I can still picture it. My mother's idea of a slice of cake was slicing a row about 1 inch in width by half the cake size, so 1- x 4- inches. We would often eat two pieces. Haha, those were the days when we were active enough to be able to burn off those calories.
My sister and I tried several tomato soup recipes and none came close. So glad to find the original.

SARAH SAYS: I altered the recipe - instead of adding the sugar along with the flour and dry ingredients, I have you, instead, add it with the soup, eggs and wet ingredients. It helps with better aeration of the cake this way. I also have you melt the butter instead of adding it to the wet ingredients as softened butter. This way it gets better incorporated with the ingredients since it is not there for its air holding capabilities, anyway. I paired the recipe with my Seven Minute Mocha Frosting, which is heavenly.

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