Tomato Soup Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 33
Ingredients
1/4 C. shortening1C. brown sugar1.5 C. flour1 egg or egg substitute1/4 tsp. salt1/2 tsp. baking soda1 tsp. baking powder1 tsp. cinnamon1/2 tsp. nutmeg1/3 C. raisins1 10oz. can of condensed tomato soup
Cream shortening and sugar together. Blend in egg (or egg substitute for vegans). Mix all dry ingredients together well. Alternately stir in dry ingredients with tomato soup. Fold in raisins.
Pour into greased mini-muffin pan to make roughly 33 mini-muffins. Bake at 350 degrees for 12-15 min. until toothpick comes out clean.
(Or you can bake as a cake in a 9x9 pan or make regular muffins.)
Number of Servings: 33
Recipe submitted by SparkPeople user LDREYNOLDS.
Pour into greased mini-muffin pan to make roughly 33 mini-muffins. Bake at 350 degrees for 12-15 min. until toothpick comes out clean.
(Or you can bake as a cake in a 9x9 pan or make regular muffins.)
Number of Servings: 33
Recipe submitted by SparkPeople user LDREYNOLDS.
Nutritional Info Amount Per Serving
- Calories: 72.3
- Total Fat: 1.8 g
- Cholesterol: 7.3 mg
- Sodium: 107.2 mg
- Total Carbs: 13.3 g
- Dietary Fiber: 0.4 g
- Protein: 1.0 g
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