tomato soup cake

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Nutritional Info
  • Servings Per Recipe: 24
  • 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

View full nutritional breakdown of tomato soup cake calories by ingredient
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Number of Servings: 24


    2 cups flour
    1.5 cups zero cal splenda
    4 tsp baking powder
    1 tsp baking soda
    1.5 tsp allspice
    0.5 tsp ground cloves
    1tsp cinnamon
    10 oz can tomato soup (reduced sodium)
    0.5 cup canola oil
    2 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.

TAGS:  Desserts |

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