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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Tomato Soup Cake with Boiled Caramel Frosting Recipe

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This recipe for Tomato Soup Cake with Boiled Caramel Frosting is from Bonnie's Book of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the Cake:
1/2 cup butter, softened
1 cup sugar
1 egg, lightly beaten
1 can condensed tomato soup
1 and 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

For the Frosting:
1 and 1/2 cups brown sugar
1/3 cup unsalted butter, melted
1/3 cup whole milk
1/4 teaspoon salt
Directions:
Directions:
Mix the butter and sugar together until light and fluffy. Add the egg and soup, and mix well. Sift the flour, soda, salt and spices into the butter mixture. Mix until smooth and everything is evenly combined. Pour into a buttered 9 x 9 square, glass baking pan. Bake at 350 degrees F. until a toothpick comes clean when inserted into center of cake. (About 35 minutes.) It’s important to not over-bake this cake.

Place all ingredients in a small saucepan. Mix well with a wire whisk. Bring to a boil, stirring constantly and allow to boil for one minute. Remove from heat and continue whisking while the frosting cools and becomes thick. (5 to 10 minutes.) Pour over cake, and working quickly, smooth over surface of cake until it drips down the sides.
Personal Notes:
Personal Notes:
A cake recipe that is almost 100 years old; it has become part of the canon of American home cooking.
Serve with cream cheese, if you don't want to bother with the dressing.
This recipes will also make 12 muffins.

 

 

 

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