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Tomato Soup Cake

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Submitted by Gina Medvedz

YIELD

8 servings

PREP

15 min

COOK

35 min

READY

1 hrs

Ingredients

1 1
CAN CAN TOMATO SOUP
½ 118
1 237
CUP ML SUGAR
1 237
CUP ML DATES
1 237
CUP ML NUTS
1 5
TEASPOON ML NUTMEG
1 5
TEASPOON ML CINNAMON
1 5
TEASPOON ML CLOVES
1 5
TEASPOON ML BAKING SODA
1 15
TABLESPOON ML VEGETABLE SHORTENING
frosting
1 237
CUP ML CREAM CHEESE
1 237
1 15
TABLESPOON ML BUTTER
1 5
TEASPOON ML VANILLA EXTRACT
1 5
TEASPOON ML NUTS

Directions

Mix all cake ingredients together and bake for 35 minutes at 350℉ (180℃).

After cake has cooled, mix all frosting ingredients together and spread over cake.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 159g (5.6 oz)
Amount per Serving
Calories 503 40% from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 36mg 12%
Sodium 378mg 16%
Total Carbohydrate 24g 24%
Dietary Fiber 4g 17%
Sugars g
Protein 14g
Vitamin A 12% Vitamin C 9%
Calcium 6% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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