Saturday, August 16, 2008

tomato soup cake, by request

I am now motivated to make this again--I will report back with results. From Ann Byrn's The Cake Mix Doctor (as opposed to THE Doctor . . . now have visions of DT in apron with cake batter in hair. Ha.)

Tomato Soup Spice Cake with Cinnamon Buttercream Frosting
1 spice cake mix (NB not sure they have this in UK, will investigate)
1 stick butter

1 can condensed
tomato soup
3 large eggs
1 cup vegetable oil
1/2 cup raisins
1/2 cup chopped pecans
1/4 cup water
1 stick butter
3 cups confectioners sugar
3 Tablespoons milk
2 teaspoons ground cinnamon
1 teaspoon vanilla

Set Oven on 350 Degrees. Place the cake mix, undiluted tomato soup, eggs, oil and water in a large bowl and mix until well blended.
Fold in raisins and chopped pecans until well blended in the batter. Pour into two 9 inch cake pans or 13 x 9 pan.
Bake the cakes 28 to 31 minutes. Take cake out of oven to cool.
Meantime, prepare the frosting. Place butter in mixing bowl and mix until fluffy. Add powdered sugar, add 3 tablespoon of milk and vanilla and mix until fluffy. Then add the ground cinnamon and mix well.
When the cake is completely cooled, frost the cake. Let set in the fridge for 20 minutes before serving.

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