Wait, wait, wait!
I swear I’m not crazy. Just bear with me a little bit. It’s good I swear.
Honestly, if I didn’t just tell you I made a cake out of a can of tomato soup, you never would have guessed it. But you see, I’m all about honesty here. And it’s way to good not to share.
I have been making this cake forever. I do believe it was the first cake I ever made from scratch, out of a cookbook I had been given for Christmas one year. And me, being the rotten child that I was, developed a certain smugness ( that only an 11 year old can) when it came to this cake:
Here try a piece of this delicious cake. What’s in it you say? Oh, you’ll never guess in a million years! You give up you say? Welllll….. TOMATO SOUP!
You know? Like it was boogers or slime or something equally as gross going into this cake. (Which by the way, didn’t)
And honestly, that’s how you got people to eat it. I brought it to a church potluck one time, and my sister ( in her excitement and unfortunate attempt at shock and awe) went around telling the entire congregation that I had made tomato soup cake. That poor cake did not get touched
Many months later, I made it again, swore my siblings to secrecy in a way that only an older sibling can, and brought it to the pot luck. When people asked what kind of cake it was , I simply said a spice cake, and boy did it fly.
Although I don’t remember this, Mom had to go through the same thing with us, trying to convince her very picky family to try it out, ensuring us that no, it did not taste like tomato soup, that yes it was actually good, and no, she was not lying to us. And she really was right ( although she had prior information because it used to be a cake that her mom would make all the time).
So, what I’m saying is that tomato soup in cake is good and tasty thing. Especially when you want a comforting and spicy cake, that’s slathered in cream cheese icing.
Tomato Soup Cake with Cream Cheese Frosting:
makes one 9×9 cake. Adapted from Company’s Coming: Kids Cooking circa 1996
For the Cake:
- 1/2 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 tsp vanilla
- 1 can ( 10 oz) condensed tomato soup, undiluted
- 2 cups flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
For the Cream Cheese Icing:
- 1 pkg ( 8 oz) cream cheese, softened
- 1/4 cup butter, softened
- 2 1/2 – 3 cups icing sugar, sifted
- 1 tsp lemon zest
- Preheat your oven to 350 °F. Grease and flour a 9×9 square cake pan.
- In a bowl, combine the flour, baking powder, spices and salt and set aside.
- In large bowl or the bowl of your mixer, beat together your butter and sugar until light and fluffy. Beat in the egg and vanilla. Dump in the can of tomato soup and mix until it’s combined with the butter mixture.
- Pour in the flour mixture, stirring slowly, until it is smooth and all combined, being sure to scrape the bottom and the sides of the bowl.
- Pour the batter into your prepared pan and bake for about 35 minutes, or until a tooth pick comes out clean. Let cool in the pan for about 10 minutes, then remove from the pan and let cool on a wire rack completely.
- Meanwhile, in another bowl, beat together the cream cheese and the butter until smooth and combined.
- Gradually add the icing sugar to the butter mixture, beating until smooth and creamy. Stir in the grated lemon zest, then spread onto your completely cooled cake. If you find the icing a bit thin, then just stick it in the refrigerator for a bit until it firms up a bit.