Cake Wants to Be Carrot, Could Be Pumpkin Can Be Tomato Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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My friend Laura gave me this recipe Personally, I like it with the pumpkin, but she likes it with the Tomato Soup Here is what she says about it. I have a theory that the tomato soup/pumpkin in this cake could be substituted with any mashed vegetable product and it would still taste amazing. Try something new and let me know how it works outs. Ingredients:
2 1/4 cups flour |
2 teaspoons baking soda |
2 teaspoons baking powder |
1 teaspoon salt |
3 teaspoons cinnamon |
1/2 teaspoon nutmeg |
1/4 teaspoon ginger |
1/4 teaspoon allspice |
1 3/4 cups sugar |
4 eggs |
15 ounces pumpkin pie filling or 1 (10 ounce) can campbell's tomato soup |
1 cup vegetable oil |
1 (16 ounce) box confectioners' sugar |
1 tablespoon vanilla extract |
8 ounces whipped cream cheese |
1/8 cup butter (optional) |
Directions:
1. Combine all dry ingredients in large bowl (except for the sugar) and mix well.
2. -Combine sugar, eggs, vegetable oil and soup/pumpkin in separate bowl and mix well
3. -Combine the two bowls (dry ingredients and wet ingredients), mix well
4. -pour into greased pan (either two round or one large Bundt sized pan).
5. -bake at 350 degrees for about 30 minutes, or until a toothpick inserted in the center comes out clean
6. FROSTING:.
7. -combine whipped cream cheese with vanilla and optional melted butter
8. -slowly pour in confectioner’s sugar (don’t pour it all in at once!).
9. -continue to add sugar to taste.
10. -refrigerate until you are ready to frost the cake.
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