One of the first desserts I ever made by myself for my family was a Tomato Soup Cake; the recipe card was tattered and stained, having been the the box since, what I am assuming was the 1950’s. Looking at the handwriting brings back so many found memories of my grandma. It is a recipe I make in the fall and when I am feeling nostalgic.
Ingredients
1/4 cup margarine
1 cup white sugar
2 eggs
1 1/2 cups AP flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1 tsp ground cloves
1 can Campbell’s Tomato Soup
Frosting: I like to use pre-made Betty Crocker frosting; either the cream cheese or creamy white varieties. But to be honest, this cake is AMAZING without it as well.
Directions
1. Grease a 9 X 13 cake pan.
2. Cream the margarine, sugar and eggs together.
3. Add in the dry ingredients; mix well.
4. Add in the tomato soup; mix well.
5. Pour batter into the cake pan and bake and 350F for 30 minutes.
6. If frosting this cake; wait until cake is fully cooled.
**Variation of this recipe: You can add raisins and/or walnuts (1/2 cup each); add them to the batter after mixing in the soup**
