November 27, 2010

Tomato Soup Spice Cake


From: Campbell's Kitchen
Prep: 20 minutes
Bake: 40 minutes
Cool: 20 minutes
Serves: 12
Bet you can guess the secret ingredient in this extra moist and rich spice cake - it's perfect with your favorite cream cheese frosting for the sweetest of endings!

Ingredients:

2 cups all-purpose flour
1 1/3 cups sugar
4 teaspoons baking powder
1 1/2 teaspoons ground allspice
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
1/2 cup vegetable shortening
2 eggs
1/4 cup water
Cream Cheese Frosting

Directions:

Heat the oven to 350°F.  Grease a 13x9-inch baking pan.
Stir the flour, sugar, baking powder, allspice, baking soda, cinnamon and cloves in a large bowl.  Add the soup, shortening, eggs and water.  Beat with an electric mixer on low speed just until blended.   Increase the speed to high and beat for 4 minutes.  Pour the batter into the pan.
Bake for 40 minutes or until a toothpick inserted in the center comes out clean.  Let the cake cool in the pan on a wire rack for 20 minutes.  Frost with the Cream Cheese Frosting.

Recipe Tips:


Cream Cheese Frosting: Beat 1 package (8 ounces) cream cheese, softened, 2 tablespoons milk and 1 teaspoon vanilla extract in a medium bowl with an electric mixer on medium speed until the mixture is creamy.  Slowly beat in 1 package (16 ounces) confectioners' sugar until the frosting is desired consistency.

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