“Black Magic Chocolate Cake”
When I first heard of cakes that used a can of soup, I thought it was crazy! But I’d baked one using mayonnaise (which made it SO Moist), so I figured, why not try this recipe which includes Tomato Soup! This Black Magic Chocolate cake is incredibly good—moist and so delish it doesn’t need frosting, not even a dusting of confectioner’s sugar…although that gives a nice presentation for guests!
9 x 13 pan, 350° oven
Rather than the old “grease & flour” your pan, I use Reynold’s Heavy-Duty Non-Stick Aluminum foil to line the pan—and for a firmer “lift out”, I put a layer of regular “heavy duty” foil down first, followed by the non-stick foil…makes for much easier clean-up, and I’m all for that!
1 3/4 cup flour
2 cups sugar (white)
3/4 cup cocoa powder (I use Hershey’s Dark/100% cacao)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 10-ounce can tomato soup (without spices, if you can find it, though I doubt the minimal amount listed on the can would be noticeable in the finished cake)
1 cup buttermilk
2 teaspoons Vanilla extract
1/2 cup vegetable oil
Unless you really have a sweet-tooth, 2 cups of sugar seems way too much—so I use half as much, and add a couple things to enhance flavor…you hardly notice it’s less sweet. I add some Orange Extract (as well as the Vanilla), and some Cinnamon (I don’t measure the extract or cinnamon…a little, or “more”, to suit your taste). Many Mexican Chocolate recipes use as much as 3 teaspoons cinnamon and 1 teaspoon chipotle or chili powder. I’ve not tried the chili powder yet, but I promise you the cinnamon really adds to the chocolate flavor.
Mix the dry ingredients—then add tomato soup, eggs, buttermilk, oil, Vanilla. Beat till all is moist, well-blended, approximately 5 minutes.
Pour into greased or foil-lined 9 x 13 pan, and bake 35-40 minutes, till toothpick tester comes out clean.
I hope you enjoy it—it’s so easy and yummy! And when you see how moist the soup makes it, you may want to try the recipe for “Tomato Soup Spice Cake”.
God bless you abundantly!♥Rhen
Tomato Soup Spice Cake
I LOVE spice cake…I’m especially fond of clove’s flavor! So I have a tendency to sometimes add more spices than the amount listed in a recipe. And when it comes to “Cream Cheese” frosting, I always add some Lemon extract…or Orange sometimes. So, let yourself go—and enjoy another delish moist cake with the crazy ingredient, Tomato Soup!!
9 x 13 pan, greased or non-stick foil lined—350° Oven
2 cups flour
1 1/3 cups granulated sugar (white)
4 teaspoons baking powder
1 1/2 teaspoon Allspice
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon cloves
I can tomato soup (10 3/4 ounce)
1/2 cup vegetable oil
1/4 cup water
Stir flour, granulated sugar, baking powder, allspice, baking soda, cinnamon and cloves in large bowl.
Add soup, shortening (oil), eggs and water.
Beat with mixer on LOW, just till blended—increase to HIGH, beat 4 minutes.
Pour into pan—Bake 40 minutes or till toothpick comes out clean.
Let cake cool 20 minutes in pan on wire rack.
I package (8 ounce) cream cheese, softened
2 Tablespoons milk
1 teaspoon Vanilla (Option: add, or substitute Lemon extract!)
1-16 ounce package Confectioner’s Sugar
Beat cream cheese, milk and Vanilla in medium bowl with mixer on MED speed, till creamy. Slowly beat in confectioner’s sugar till mixture is desired consistency—Spread on cooled cake.
Here’s the link to “No-Bake Chocolate Oat Bars”…they’re delish and sort of healthy! Some readers who need “gluten-free” were interested in them♥