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Tomato Soup Spice Cake by Gary Solomon

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  • Tomato Soup Spice Cake by Gary Solomon

    Tomato Soup Spice Cake

    Solid vegetable shortening for greasing the pans
    Flour for dusting the pans
    1pkg. plain spice cake mix
    1 can (10.75oz.) condensed tomato soup, undiluted
    3 large eggs
    1/3c. vegetable oil such as canola, corn, safflower, soybean or sunflower
    1/4c. water
    1/2c. raisins
    1/2c. chopped pecans
    Cinnamon Buttercream Frosting Recipe (will follow)

    Place rack in the center of the oven and preheat the oven to 350. Generously grease two 9 inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour, set the pans aside.
    Place the cake mix, undiluted tomato soup, eggs, oil, and water in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the mixer and scrape down the sides with a spatula. Increase the mixer speed to medium and beat 2 to 3 minutes more, scraping the sides down again if needed. The batter should look well combined and thickened. Fold in raisins and pecans, making sure they are evenly distributed throughout the batter. Pour the batter evenly into the prepared pans, smoothing it out with the spatula. Place the pans in the oven side by side.
    Bake the cakes until they spring back when lightly pressed with your finger and just start to pull away from the sides of the pan, 28 to 31 minutes. Remove the pans from the oven and place them on a wire racks to cool for 10 minutes. Run a knife around the edge of each layer and invert each onto wire rack, then invert them onto another wire rack so that they should now be face up. Allow them to cool completely about 30 minutes or more.
    Now you can prepare your Cinnamon Frosting while the cakes cool.

    CINNAMON BUTTERCREAM FROSTING
    8Tbsp. butter, room temperature
    3 3/4c. confectioners sugar, sifted
    3 to 4 Tbsp. milk
    1tsp. vanilla extract
    1tsp. ground cinnamon
    Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, about 30 seconds. Stop the mixer and add the sifted confectioners sugar, 3 Tbsp. milk, vanilla and cinnamon. Blend with the mixer on low until the sugar is incorporated, about 1 minute, Increase the speed to medium and beat until light and fluffy, about 1 minute more. Blend in up to 1 Tbsp. more of milk if needed for frosting seems too stiff.
    Spread on cake, place cake in refrigerator for about 20 minutes until frosting has set.
    Enjoy



    Recipe submitted by Princess Gran.


    Gary Solomon

    www.TheRecipeExchange.com
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