Tomato soup for dessert? Absolutely. Try this cake recipe and enjoy the taste of a moist spice cake. Don't like tomatoes - no problem. The spicy taste is there but it's not tomato-ey at all.
INGREDIENTS
2 cups all-purpose flour
1-1/3 cups sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 can condensed tomato soup
1/2 cup vegetable oil
3 eggs
1/2 cup water
1 container cream cheese frosting
Directions:
1. Preheat the oven to 350 degrees. Coat two 8-inch round cake pans with nonstick cooking spray and lightly flour.
2. In a large bowl, combine the flour, sugar, baking powder, baking soda, allspice, and cinnamon; mix well. Add the soup, oil, eggs, and water and beat until well combined.
3. Pour into the cake pans and bake for 25 to 30 minutes, or until a wooden toothpick inserted in the center comes out clean. Allow to cool in the pans, then remove to a platter and frost with the cream cheese frosting.
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