Tomato Soup Chocolate Cake |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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MmMmMm-Good Ingredients:
1/2 cup butter, softened |
1 2/3 cups sugar |
2 eggs |
2 cups flour |
1/2 cup baking cocoa |
1 tablespoon baking powder |
1 teaspoon baking soda |
1/4 cup water |
1 (10 3/4 ounce) can tomato soup |
1 cup walnuts or 1 cup pecans, chopped |
2 tablespoons butter, softened |
3 ounces cream cheese, softened |
2 cups powdered sugar |
2 teaspoons vanilla |
Directions:
1. Preheat oven to 350 deg. Grease and flour A 9 x13 pan or a Bundt pan.
2. Cream together butter and sugar. Add eggs, and beat until fluffy.
3. Whisk together dry ingredients.
4. Mix tomato soup and water.
5. Add dry ingredients and soup mixture alternately to creamed mixture. Fold in nuts.
6. Pour into pan and bake 30 minute in 9x13 pan, or 40 minute in Bundt pan.
7. Mix the glaze ingredients until smooth, and spread on cake when just slightly warm.
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