Vintage tomato soup cake recipe
One tablespoonful lard, one tablespoonful butter, one teaspoonful soda, two cups flour, one teaspoon cinnamon, one cup sugar, one can Campbell’s Tomato Soup, one cup raisins, one half teaspoonful [ground] cloves.
Cream sugar and lard in bowl, add soup with soda dissolved in it; soft flour, and add spices and raisins. Mix thoroughly and bake for one hour.
Magic tomato soup cake (1950)
Cake eaters’ delight! Tomato soup cake. You must taste it to believe anything could be so good!
2 tbs butter or margarine
1 cup sugar
2 cup sifted cake flour
1 tsp cloves
1 tsp cinnamon
1 tsp nutmeg
1/4 tsp salt
1 can (10 oz) tomato soup
1 tsp soda
Cream butter, sugar well. Sift flour; measure; resift 3 times with spices, salt. Alternately add dry ingredients with soup-soda mixture. Pour into greased loaf pan. (Size important; about 8-1/4 x 4-1/2 x 2-1/2). Bake (50 to 60 mins 350 F oven). And await praises.
Creamy chocolate frosting
1 (3 oz) pkg cream cheese
3 tbs milk
3 c sifted confectioner’s sugar
2 sq bitter chocolate, melted
1/2 tsp salt
1 tsp vanilla
Mash cheese. Add milk gradually, beating till blended. Add sugar gradually, beating till smooth. Add melted chocolate, salt, vanilla. Beat till smooth.
Quick holiday spice cake: Easy vintage tomato soup cake recipe from Campbell’s (1965)
1 package (2-layer) spice cake mix
1 can (10-3/4 ounces) Campbell’s tomato soup
1/4 cup water
Mix cake as directed on package, substituting soup and water for liquid. (Add eggs if called for.) Bake as directed on package. Frost it with your favorite icing if desired.