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Archive for the ‘Icing (Frosting)’ Category

postheadericon Tomato Soup Spice Cake with Cream Cheese Frosting

This retro recipe has been around for decades. Campbell’s published it in a cookbook for the first time in 1940, but it was in existence well before then. The recipe found its way into my Mom’s hand-written recipe file and, as a child, I was convinced my mother was a magician and genius.  After all, who but MY Mom could put a can of tomato soup into a cake and make it taste so good??  (Turns out, LOTS of grandmas and moms did, but I prefer to keep  my Mom on the pedestal I built for her…)

A nice, thick layer of frosting on this is a requirement in my mind. It can be made as a layer cake, but I always use a 13″ x 9″ pan so that the cream cheese frosting (or “icing” in my coal region/Dutchie home) is not spread out between the multiple surfaces of layers.  Raisins are option, but use ’em if you like ’em, they add another touch of yum to this spice cake.  I sometimes sprinkle finely chopped toasted walnuts or pecans over the surface of the frosting. (I like the flavor, the look of the garnish, and they help keep that fussy plastic wrap from sticking to the frosting for storage.)

Tomato Soup Cake & Cream Cheese Frosting

Tomato Soup Spice Cake with Cream Cheese Frosting

Ingredients

  • 2 cups all-purpose flour
  • 1 1/3 cups sugar
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 (10 3/4 oz) can condensed tomato soup
  • 1/2 cup unsalted butter, melted (use unsalted butter - the salt in the soup and the sodium in the baking soda and baking powder is sufficient)
  • 2 eggs
  • 1/4 cup water
  • 1 cup raisins
  • 3/4 cup finely chopped toasted walnuts or pecans (OPTIONAL)
  • Cream Cheese Frosting
  • 8 oz cream cheese, at room temperature
  • 1/2 cup unsalted butter, at room temperature
  • 2 to 3 cups sifted confectioners’ sugar
  • 1/4 teaspoon ground cinnamon (optional but recommended)

Instructions

  1. Preheat the oven to 350ºF. Grease a 9×13-inch baking dish.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, allspice, cinnamon and cloves. Add the soup, butter, eggs, and water and, using an electric mixer, beat until smooth. Fold in the raisins, if using.
  3. Pour the batter into the prepared pan.
  4. Bake the cake until a tester inserted in the center comes out clean, 30-35 minutes. Let the cake cool completely.
  5. To make the frosting, beat the cream cheese until smooth and light. Add the butter and beat into the cream cheese. Add 2 cups of the confectioners’ sugar and beat until combined. Continue to add confectioners’ sugar until you have your desired consistency. Beat in the cinnamon.
  6. Spread the frosting on top of the cooled cake.
http://www.acoalcrackerinthekitchen.com/2018/09/25/tomato-soup-spice-cake-with-cream-cheese-frosting/

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postheadericon Chocolate Mayonnaise Cake with Penuche Frosting

This recipe bakes in a 9″ square pan making it a great choice for a smaller family or one or two people. You can use any frosting you wish; chocolate, vanilla buttercream, or peanut butter are good choices, but my favorite pairing with this cake is Penuche frosting. Penuche is a sort of fudge with a caramel flavor made with brown sugar, butter and milk – this frosting is all that in spreadable form. There no eggs or oil listed for this recipe because the mayonnaise provides them. NOTE: Use only full fat mayonnaise in this recipe,  not low fat or fat free to obtain the correct results.

Chocolate Mayonnaise Cake with Penuche Frosting

Chocolate Mayonnaise Cake

Ingredients

  • 2 cups Flour
  • 1 cup Sugar
  • 1 tsp Baking Soda
  • 1 tsp Vinegar
  • 1 cup Mayonnaise (Use only full fat mayonnaise, not low fat or fat free)
  • 1 tsp Vanilla
  • 1 cup Cold Water
  • 4 tbsp Cocoa powder
  • PENUCHE FROSTING:
  • 1/2 cup butter (1 stick)
  • 1 cup dark brown sugar
  • 1/4 cup half-and-half cream
  • 1 pinch salt
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar (or as need to make desired consistency)

Instructions

  1. In a large bowl, combine the water, mayonnaise, vinegar and vanilla until well blended. In a large bowl, combine the flour, sugar, cocoa and baking soda; gradually beat into mayonnaise mixture until blended.
  2. Pour into greased 9-in. square or 11x7-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
  3. FROSTING:
  4. Melt the butter in a saucepan over medium heat. Stir in brown sugar and bring the mixture to a boil. Reduce the heat and continue to simmer for 2 minutes, stirring constantly.
  5. Stir in half-and-half cream and salt and return to a boil, continuing to stir. Remove the caramel from the heat and allow to cool to lukewarm, then add vanilla.
  6. Gradually beat in confectioners' sugar with an electric mixer until smooth, being careful not to over-beat. If the frosting becomes too thick, hot water can be added to thin it out.
  7. Spread over a cooled cake. Allow the frosting to set before serving, about 15 minutes.
http://www.acoalcrackerinthekitchen.com/2018/09/25/chocolate-mayonnaise-cake-with-penuche-frosting/

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