Tomate Soup Chocolate Cake with Cream Cheese Frosting

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Tomato Soup Chocolate Cake
1 - 9x13-inch cake
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1/2 cup butter
1 1/3 cup sugar
2 eggs
2 cups all-purpose flour
1/2 cup powdered cocoa
1 tablespoon baking powder
1 teaspoon baking soda
1/4 cup warm tap water
1 can (10 3/4-ounces) condensed tomato soup

Preheat oven to 350 degrees F.

Grease and flour 9x13-inch baking pan.

In a large mixing bowl cream together butter and sugar; add eggs, beating until fluffy.  In a small bowl mix together dry ingredients, including cocoa.

Mix tomato soup and water together.

Add dry and wet ingredients alternately to the butter/sugar bowl.

Bake 30 minutes and let cool before frosting.

Cream Cheese Frosting
8-ounce package cream cheese, softened to room temperature
1 stick butter, softened
4 cups powdered sugar
1 teaspoon vanilla
1 tablespoon milk or cream.

Cream butter and cream cheese together, then beat in powdered sugar.  Add vanilla, and thin frosting out with milk as needed.

 

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