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Tomato Soup Chocolate Cake Recipe

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This recipe for Tomato Soup Chocolate Cake, by , is from Helen and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Helen Mowry
Added: Sunday, August 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. butter, softened
1 1/3 c. sugar
2 large eggs
2 c. all-purpose flour
1/2 c. unsweetened cocoa powder
1 tsp. baking soda
1 (10 3/4 oz) can tomato soup
1/4 c. warm water
frosting:
1 (8 oz.)package cream cheese, softened
1/2 c. butter, softened
4 c. confectioners' sugar
1 tsp. vanilla
1 T. milk, optional

Directions:
Directions:
Preheat oven to 350F. Spray 2 - 8 inch round cake pans with nonstick baking spray, dust with flour.

In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition.

In a medium bowl, combine flour, cocoa, baking powder, and baking soda.

In a small bowl, combine soup and water.

Add flour mixture to butter mixture alternately with soup mixture, beginning and ending with flour mixture, beating just until combined after each addition. Pour batter evenly into prepared pans. Bake for 30 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.

In a large bowl, beat cream cheese and butter at medium-high speed with an electric mixer until creamy. Gradually beat in confectioners' sugar until smooth. Beat in vanilla. Add milk, if a thinner consistency is desired. Spread frosting evenly between layers and on top and sides of cake. Refrigerate.

Number Of Servings:
Number Of Servings:
12-16
Personal Notes:
Personal Notes:
Ed Mowry makes this cake.

 

 

 

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