tomato soup cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
2 cups flour1.5 cups zero cal splenda4 tsp baking powder1 tsp baking soda1.5 tsp allspice0.5 tsp ground cloves1tsp cinnamon10 oz can tomato soup (reduced sodium)0.5 cup canola oil2 large eggs (can use egg substitute)0.25 cup water! cup raisins, washed
Heat oven to 350F
Grease and flour 9 by 13 pan
Combine dry ingredients
In second bowl beat together soup and oil, then add eggs and water. Mix well
Add soup mix to dry ingredients and add raisins
Pour into pan and cook for 35 minutes or until cake springs back when lightly touched.
Cool and cut into 24 equal pieces.
Can be iced with cream cheese icing but is good alone.
Number of Servings: 24
Recipe submitted by SparkPeople user NANABEAR60.
Grease and flour 9 by 13 pan
Combine dry ingredients
In second bowl beat together soup and oil, then add eggs and water. Mix well
Add soup mix to dry ingredients and add raisins
Pour into pan and cook for 35 minutes or until cake springs back when lightly touched.
Cool and cut into 24 equal pieces.
Can be iced with cream cheese icing but is good alone.
Number of Servings: 24
Recipe submitted by SparkPeople user NANABEAR60.
Nutritional Info Amount Per Serving
- Calories: 112.9
- Total Fat: 5.3 g
- Cholesterol: 17.7 mg
- Sodium: 187.1 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 0.7 g
- Protein: 1.9 g
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