Bet you can guess the secret ingredient in this extra moist and rich spice cake - it's perfect with your favorite cream cheese frosting for the sweetest of endings!
cost per recipe: $6.52
The price is determined by the national average.
cups all-purpose flour
cups granulated sugar
teaspoons baking powder
teaspoons ground allspice
teaspoon baking soda
teaspoon ground cinnamon
teaspoon ground cloves
can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
cup vegetable shortening
package (8 ounces) cream cheese, softened
teaspoon vanilla extract
package (16 ounces) confectioners' sugar
Heat the oven to 350°F. Grease a 13x9-inch baking pan.
Stir the flour, granulated sugar, baking powder, allspice, baking soda, cinnamon and cloves in a large bowl. Add the soup, shortening, eggs and water. Beat with an electric mixer on low speed just until blended. Increase the speed to high and beat for 4 minutes. Pour the batter into the pan.
Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 20 minutes.
Beat the cream cheese, milk and vanilla extract in a medium bowl with an electric mixer on medium speed until the mixture is creamy. Slowly beat in the confectioners' sugar until the mixture is the desired consistency. Frost the cake with the cream cheese mixture.