Baking Through Yesteryear

The last couple of bakes have been duds, this week I’m hoping for a “win” so of course we make a classic cake…..Tomato Soup Cake. Let’s take a trip to the 1950s and make a cake with a staple of classic Americana, Campbells Tomato Soup.

I can’t remember the last time I purchased a can of soup, let alone tomato soup. It has a distinct smell and I wasn’t sure how this taste and smell wasn’t going to overwhelm the flavor of the cake.

Also, the look of canned tomato soup and baking soda was very unappealing.

The batter was thick and crumbly. I had to keep looking to see if I had missed a spot, here’s another recipe with no oil or egg, what was going to produce the springy moist texture of cake?

Surely, a can of condensed tomato soup can’t take the place of egg and oil. And look how flat it is, would this rise? It only called for one teaspoon of baking soda.

Now let’s talking about the frosting…..my first attempt at melting the chocolate did not work out. It seized up as soon as I added the vanilla.

I decided to read the instructions on how to properly melt chocolate and the second attempt was beautiful!

This frosting was AH-MAZING!! Holy cow, it was rich and tart and creamy and all the good things a frosting should be.

This was an interesting dessert, it tasted more like a quick bread than a cake. The flavor profile reminded me of the potato cake. It was good. Definitely a step up from Peanut Butter Bread, but not nearly as good as Kiskadee Fantasy or Peanut Butter Styrofoams.

Two thumbs up from the kids, I think they enjoyed it!

Though I don’t think I’d make this one again, it was definitely tasty and it was nice to be able to FaceTime with my friend to give it a try too!

So, until next time Happy Baking