in The New York Times in 1949, but the dish later went on to become the first recipe to be distributed on a Campbell's can, appearing on labels in 1960.The recipe is simple: Combine a box of spice cake mix with a can of Campbell's tomato soup, eggs and water and bake at 350 F for 25 minutes. Frost with homemade or canned cream cheese frosting and your tomato soup cake is ready to serve.
Intrigued by this retro recipe, I tested out the Campbell's cake in my own kitchen. Boxed spice cake mix was hard to find in stores, so I followed Campbell's suggestion of taking a box of yellow cake mix and adding one tablespoon of cinnamon, 1/2 teaspoon of ground nutmeg and 1/4 teaspoon of allspice.
In addition to a box of spice cake mix and a can of Campbell's tomato soup, water and eggs get mixed into the cake batter.Dumping a can of tomato soup into such a sweet-smelling mixture seemed strange to me, and there was no disguising the fact that there was soup in the batter: My whole kitchen smelled as if I were warming tomato soup on my stove.
However, when I removed the cakes from the oven and left them on the counter to cool, the tomato-y smell had disappeared. All that was left was the fragrant aroma of spice cake. The cake, which I iced with store-bought cream cheese frosting in keeping with the recipe, was spiced perfection, with all the flavors I expected from a spice cake but a deepened level of flavor and moistness from the addition of the soup.
joppagirl14 tomatosoupcake 😊
Nope. Sorry.
Add raisins and nuts! My mother has made this (from scratch) forever
I remember this 😍
I might have to try this... 😏
🤢
My Grandmother made this cake all the time. It was fantastic.
I want to try this now!
Nope! I’ll pass.
United States Latest News, United States Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.