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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Got this out of The Cake Mix Doctor cookbook. Absolutely wonderful! Sounds funny to put tomato soup in a cake, but you won't be disappointed. I fixed it for church and got a few requests for the recipe. Ingredients:
1 package spice cake mix |
1 can condensed tomato soup |
3 large eggs |
1/3 cup vegetable oil |
1/2 cup raisins |
1/4 cup water |
1/2 cup chopped pecans |
cinnamon buttercream frosting |
Directions:
1. Preheat oven to 350 degrees.
2. Grease 2 9 round cake pans.
3. Place mix, undiluted soup, eggs, oil and water in large mixing bowl.
4. Beat on low 1 minute.
5. Stop mixer, scrape sides of bowl.
6. Beat on medium 2 to 3 minutes.
7. Fold in raisins and pecans.
8. Bake 28 to 31 minutes.
9. Remove to cooling rack for 10 minutes.
10. Invert cake 2 times until right side up.
11. Then cool 30 minutes more.
12. Frost with Cinnamon Buttercream Frosting.
13. Store in refrigerator, covered, until ready to serve.
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