This cake was simply wonderful. I was apprehensive in making this cake. But now, this is one of my favorite cakes to make. If you love Carrot Cake, this cake is even better! This recipe is from the Cake Mix Doctor by Anne Byrn
Set Oven on 350 Degrees. Place the cake mix, undiluted Tomato Soup, eggs, oil and water in a large bowl and mixer until well blended. Fold in Raisins and chopped pecans until well blended in the batter. Pour into two 9 inch cake pans or 13 x 9 pan. Bake the cakes 28 to 31 minutes. Take cake out of oven to cool. Meantime, prepare the Cinnamon Buttercream Frosting. Place butter in mixing bowl and mix until fluffy. Add powdered sugar, add 3 tablespoon of milk and vanilla and butter flavoring and mix until fluffy. Then add the ground cinnamon and mix well. When the cake is completely cooled, frost the cake. Let set in the Fridge for 20 minutes before serving.
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Serving Size: 1 Serving (309g) | ||
Recipe Makes: 8 | ||
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Calories: 1752 | ||
Calories from Fat: 1044 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 116g | 155 % | |
Saturated Fat 22.4g | 112 % | |
Monounsaturated Fat 63.4g | ||
Polyunsanturated Fat 26.6g | ||
Cholesterol 219.4mg | 67 % | |
Sodium 427.1mg | 15 % | |
Potassium 246.7mg | 6 % | |
Total Carbohydrate 181.4g | 53 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 179.6g | ||
Protein 6.5g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1752
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