Thursday, August 12, 2010
Tomato Soup Spice Cake
I found this crazy recipe and spent a fair amount of time thinking about how much it would suck. Tomato soup? No way. But then I realized that only now, after spending many valuable minutes of my life pondering this conglomeration, could I discover this cake's true potential. Maybe it wouldn't suck. (Maybe?) So I walked to the store, dropped 60 hard-earned cents for a can o' Campbell's, and sulked my way home thinking I'd been duped. And of course, I hadn't been. This cake is simple and fabulous, and once you make it you can say "I make cake with tomato soup! Put THAT in your pipe and smoke it!" I like really spicy spice cake, but I realize that not everyone does (silly people). This particular version is the wimpy one with a lesser spice wallop than mine. I like KA *POW* spices and if you do too, amp it up.
Preheat the trusty oven to 350 and break out a medium bowl. Put the following in your bowl:
10.5 oz can tomato soup concentrate
2 tbs canola oil
1 cup sugar (do it)
Stir it up...Just like that. Nice. Then add:
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp cloves
1 1/2 cup flour
Then, um...stir it up. In your bowl. Pour the batter into an 8" round or square cake pan (you could try a loaf pan if you wanted). Bake for...ehh...'bout 20 minutes or so, or till your 'lil knife comes out clean. Let the cake cool for 10 minutes, then turn it out onto a square of parchment paper.
For your quickie maple glaze, grab a coffee cup or small bowl and toss in:
1/2 cup powdered sugar
2-4 tbs maple syrup
dash o' water
Stir this sweet goodness up with a spoon, adding more sugar, syrup, or water as the consistency requires. Once it gets good and drizzletastic, run it over your cake in some pretty fashion (I chose diagonal zig-zags) and don't worry if it pools up a little along the sides...all the better for dippage.