It all began about 90 years ago, with a fruitcake recipe
that called for a can of tomato soup. In 1942, it became a
Halloween spice cake. There were several adaptations in the 50’s to get the texture
just right. In 1960, the recipe was printed on the back of the Campbell's soup can. No,
you really can’t taste the “secret” ingredient. But you don’t have to take my
word for it.
Tomato Soup Spice Cake
1 box (about 18 ounces) spice cake mix
1 can (10 3/4 ounces) Campbell’s condensed tomato soup
1/2 cup water
2 eggs
Preheat oven to 350F. Lightly grease and flour 9x13” pan.
Combine all ingredients in a large bowl; beat vigorously by hand for two
minutes. Pour into prepared pan and bake 28 to 33 minutes, until toothpick
inserted in center comes out clean. Cool completely and frost with homemade or
store-bought cream cheese frosting. Serves 12.
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