1966 MYSTERY Tomato Soup Cake

Tomato soup is the MYSTERY ingredient that makes this cake a SOUP-er delicious cake! The ingredients depend on the time period but most are a spice cake, whether homemade or boxed, with tomato soup and usually frosted with a cream cheese frosting. I have tested a few and have chosen the 1966 MYSTERY Tomato Soup Cake, from 1966. It is Campbell's experiment #38 and was the best tomato soup cake recipe yet, published in Campbell's cookbooks. I made a few changes. like adding more raisins and substituted cinnamon, cloves and nutmeg for the allspice. Under my recipe are other recipes between the late 1800's to the 1960's.

Here is my favorite and "tweaked" Tomato Soup Recipe:

Tomato Soup Cake

• 1 1/2 cups all-purpose flour

• 1 cup sugar

• 1 tsp ground cinnamon

• ½ tsp ground nutmeg

• ½ tsp ground cloves

• 1 1/4 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp salt

• 1 10.75 oz can Campbell's Condensed Tomato Soup

• 1/4 cup water

• 4 tbsp butter ( ½ stick) , softened

• 1 egg

• 11/2 cups raisins

• ¾ cup chopped walnuts Frosting

• 8 oz cream cheese, softened

• 2 Tbsp milk (soy or cow milk)

• 1 tsp vanilla extract

• 2 cups powdered sugar

INSTRUCTIONS

1. Preheat your oven to 350 degrees and spray two 9-inch cake pans with cooking spray then flour. Set aside.

2. In a bowl combine the flour, sugar, spices, baking soda, baking powder, and salt. Then, add the tomato soup, water, butter and egg and beat with an electric mixer until light and fluffy, about 4 minutes. Fold in the raisins. and walnuts.

3. Pour into the two prepared baking pans and cook until a toothpick inserted in the center comes out clean, about 30-35 minutes. Let cool completely

For the Frosting

1. In a medium bowl whip the cream cheese until creamy. Add in the milk, vanilla extract, and powdered sugar and beat until smooth and creamy. Frost the cake and serve.