TOMATO SOUP CAKE Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tbsp. shortening
1 can tomato soup
1 1/2 cup flour
1/2 cup chopped walnuts
1 cup raisins
1 tsp. each: soda, cinnamon, nutmeg, cloves
CREAM CHEESE FROSTING:
1 small package cream cheese
1 tbsp. cream
1 tsp. vanilla
Enough powdered sugar to make a spreadable frosting.
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Directions: |
Directions:Preheat oven to 350 degrees. Makes two 8 inch layers. Grease and flour pans as usual for cakes. It is best to line the layers with parchment or waxed paper to make them come free from the pans when turning them out.
Sift dry ingredients together, add all the rest of the ingredients and mix until relatively smooth. Pour into pans and bake 25 to 35 minutes. Cake is done when a cake tester inserted into the center of the cake comes out clean.
Frost tops of both layers only leaving sides unfrosted. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:25 minutes |
Personal
Notes: |
Personal
Notes: This is a recipe which got its origin during the Great Depression. It was a favorite of Grandmom Hogg . She didn't tell me it was made of tomato soup until after I had bitten into it. She loved to tell me about her making "squirleytails" and dad and I loved her cucumbers that she sprinkled with salt. We loved pickled beets with onions and she taught me how to peel tomatoes for her son. I loved her very dearly. She and I spent our days together when Dad was away, in Viet Nam, Korea, Germany, and then when we were together in Chambersburg.
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