Name: Tomato Soup Spice Cake with Cinnamon Buttercream Frosting
Prep time: 20 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1 Tomato Soup Spice Cake Ingredients; Spice cake mix ---Pillsbury Cake Mix; 1 can Condensed tomato soup; 3 large Eggs; 1 cup Vegetable oil; 0.5 cup Raisins; 0.5 cup Pecans Chopped; 0.25 cup Water; Cinnamon Buttercream Frosting; 1 stick Butter; 3 cups confectioners sugar; 3 tablespoons Milk; 2 teaspoons Ground Cinnamon; 1 teaspoon Vanilla; 1 teaspoon Butter Flavoring

by pamcastle

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

INGREDIENTS

1 Tomato Soup Spice Cake Ingredients
Spice cake mix ---Pillsbury Cake Mix
1 can Condensed tomato soup
3 large Eggs
1 cup Vegetable oil
0.5 cup Raisins
0.5 cup Pecans ; Chopped
0.25 cup Water
Cinnamon Buttercream Frosting
1 stick Butter
3 cups confectioners sugar
3 tablespoons Milk
2 teaspoons Ground Cinnamon
1 teaspoon Vanilla
1 teaspoon Butter Flavoring

Servings

INSTRUCTIONS

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.

NOTES

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Tomato Soup Spice Cake with Cinnamon Buttercream Frosting

1   Tomato Soup Spice Cake Ingredients  
  Spice cake mix ---Pillsbury Cake Mix  
 1  can Condensed tomato soup 
 3  large Eggs 
 1  cup Vegetable oil 
 0.5  cup Raisins  
 0.5  cup Pecans  Chopped
 0.25  cup Water 
  Cinnamon Buttercream Frosting  
 1  stick Butter 
 3  cups confectioners sugar  
 3  tablespoons Milk  
 2  teaspoons Ground Cinnamon  
 1  teaspoon Vanilla  
 1  teaspoon Butter Flavoring

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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Nutrition

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Serving Size: 1 Serving (309g)
Recipe Makes: 8

Calories: 1752
Calories from Fat: 1044 (60%)

Amt Per Serving		% DV

	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.

About Our Nutrition Facts

Calories per serving: 1752

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