V8 100% Vegetable Juice Tomato Soup Cake
Adapted from the original Campbell's Campbell's Condensed Tomato Soup packaging. Back of the Bag is not affiliated with Campbell's.
"The 'Mystery Cake' with a spicy, moist crumb."
The Story
Originating during the Great Depression and popularized on labels in the 1940s, this recipe used tomato soup to provide moisture and color without the need for many eggs or butter. It became a mid-century staple known for its resemblance to spice cake, often surprising guests with its secret ingredient. The recipe was a hallmark of Campbell's 'Cooking with Soup' campaign.
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 can (10 3/4 ounces) Campbell's Condensed Tomato Soup
- 1/2 cup shortening
- 2 eggs
- 1/4 cup water
Directions
- 1
Preheat oven to 350°F. Grease and flour a 13x9-inch baking pan.
- 2
In a large bowl, combine dry ingredients: flour, sugar, baking powder, baking soda, and spices.
- 3
Add soup, shortening, eggs, and water. Beat with an electric mixer on low speed until moistened.
- 4
Beat on high speed for about 2 minutes, scraping the bowl frequently.
- 5
Pour batter into the prepared pan.
- 6
Bake for 35 to 40 minutes or until a wooden toothpick inserted in the center comes out clean.
- 7
Cool in the pan on a wire rack. Frost with cream cheese frosting if desired.