Tuesday, April 19, 2011

Tomato Soup Cake with Spicy Mocha Frosting

So my mom gives me a cookbook from 1952, and this recipe instantly intrigued me. I just had to see what it was all about ...... and it actually turned out awesome! A sort of sweet & savory spice cake.

1 3/4 cups flour
1 tsp allspice
1 tsp cinnamon
1/2 tsp salt
1 tsp baking soda
1 cup sugar
1/3 cup butter - softened
1 egg
10 oz tomato soup

Preheat oven to 350. Grease and flour an 8 or 9 inch casserole dish or large cake pan.

Sift together flour, allspice, cinnamon, salt and baking soda. In a separate bowl, mix together the butter and sugar. Beat in egg, add the tomato soup and combine well. Fold in dry ingredients and pour into prepared dish.

Bake 40-50 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.

I made a spicy mocha frosting that complimented the cake awesome!

Combine 1 TBSP instant coffee with 1 TBSP boiling water. Add 1/3 cup melted butter, 2 cups powdered sugar and beat with an electric mixer. Spice it up with chili powder and a pinch of cayenne! Don't be shy!

**Allergy-free substitutions:
Flour - all purpose gluten-free flour or use GF conversion chart
Butter - smart balance or coconut oil
Tomato soup - s&w organic tomato sauce (yes most tomato soups contain wheat! read the lable)
Egg - EnerG egg replacer or 1 TBSP ground chia seeds mixed with 3 TBSP water

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