Tomato Soup Cake

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

Whisk together 2 cups of all-purpose flour, 1 teaspoon each of cinnamon, nutmeg, and allspice, 1/2 teaspoon of ground cloves, and 1 1/2 tablespoons of baking powder, then set aside.

Cream together 1/2 cup of butter and 1 1/3 cups of sugar until well combined.

Add 2 eggs to the butter and sugar mixture and cream some more.

Add 1 can of tomato soup to the mixture and mix well, noting the confusing smell.

Add 1/4 cup of milk and mix again.

Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined.

Pour the batter into a 9 by 13 pan.

Bake in the oven at 325°F for 31 minutes.

For the frosting, melt together 1/2 cup of butter and 1/2 cup of brown sugar over low heat in a saucepan or in the microwave for 30 seconds, then stir and microwave for an additional 20 seconds until melted.

Add 1 1/2 cups of icing sugar to the melted mixture.

Add 2 to 3 tablespoons of milk to the frosting and whisk well, then add 2 more tablespoons of milk.

Add 1 teaspoon of vanilla extract and whisk vigorously until combined.

Allow the cake to cool completely before glazing with the frosting.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens