Does anyone have a velvet cake recipe that has tomatoe soup in it?

Question

it was the recipe my great granny had but it was lost when she passed away. its alot like the normal one but it has tomatoe soup in it. i had it once when i was little.

Answer 1

Red Velvet Cake
1 box yellow cake mix
2 eggs
1/3 cup vegetable oil
1/3 cup buttermilk
1 (10.5 ounce) can tomato soup
2 tablespoons cocoa powder
2 ounces red food coloring

Combine all ingredients in mixing bowl and beat on medium speed for 3 minutes or until ingredients are well incorporated.

Place into a greased 10-inch square cake pan and bake at 375 degrees F for 30 to 45 minutes or until toothpick inserted into center of cake comes out clean.

Frost with store-bought Cream Cheese frosting or make your own with recipe below.

Cream Cheese Frosting
1 (8 ounce) block cream cheese
1/2 stick butter
1 teaspoon vanilla extract
1 cup confectioner's sugar

Place cream cheese, butter and vanilla extract in mixing bowl and beat on medium speed until well creamed together. Gradually add in confectioner's sugar until well incorporated.

Frost cooled Red Velvet cake with frosting.

Answer 2

Hope this helps, like your name:
Tomato Soup Cake

Cake
1 cup sugar
1/2 cup butter, melted
1 egg, beaten
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 1/2 cups flour
1 (10 3/4 ounce) can tomato soup
Frosting
3 cups powdered sugar
1 (4 ounce) package cream cheese, softened (whatever the small package is)
1 teaspoon vanilla
1/4 cup shortening (Crisco)
2 tablespoons milk
1 teaspoon vanilla (optional)

Beat sugar, butter and egg.
Mix soda, spices and flour in medium bowl; add to egg mixture, alternating with tomato soup.
Pour batter into a greased and floured 9"x13" pan.
Bake at 350 degrees for 25 minutes or until center springs back when touched- Let cool.
Crombine frosting ingredients; beat until creamy.
Frost cake when cool.

Answer 3

Red Velvet Cake
From Diana Rattray,
INGREDIENTS:
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 tablespoons cocoa
1 1/2 oz red food coloring
1 teaspoon salt
2 1/2 cups flour
1 teaspoon vanilla
1 cup tomato soup
1 teaspoon soda
1 tablespoons vinegar
PREPARATION:
Cream shortening; beat in sugar gradually. Add eggs, one at a time; beat well after each addition. Make paste of cocoa and food coloring; add to creamed mixture. Add salt, flour and vanilla alternately with tomato soup, beating well after each addition. Sprinkle soda over vinegar; pour vinegar over batter.
Stir until thoroughly mixed. Bake in 3 8-inch pans or 2 9-inch pans for 30 minutes at 350°.
Cooked Frosting
1 cup milk
1/3 all-purpose flour
1 cup butter
1 cup granulated sugar
1 teaspoon vanilla
milk or cream
Frosting: In a saucepan, whisk together the 1/3 cup flour and milk and cook, stirring, until thickened; cool in the refrigerator. Beat butter, sugar and vanilla with mixer. Add flour and milk mixture a little at a time (make ahead of cake so that it has plenty of time to cool). Beat well, adding milk or cream as needed. Frost layers, sides, and top of cake.

Answer 4

wow i learned something new! I i didnt know that red velvet cake has tomato soup in it...

Answer 5

i dunno but it sounds very very good