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This tomato soup cake is frosted with cream cheese frosting. Spray a 9×13 baking pan with cooking spray. Preheat the oven to 350º Fahrenheit. In the bowl of a stand mixer with the beater blade, cream together the butter and the sugar. Add in the eggs and mix well.
This retro recipe first appeared in community cookbooks in the 1920s. It didn’t take Campbell’s Soup long to see that the cake was popular, so they began promoting the recipe in ads for tomato soup. This tomato soup cake continued to grow in popularity over the decades and saw its peak around the 1950s. I decided to give this retro recipe a try!
Where did tomato soup originate? Tomato soup is a recipe from the Depression era. Tomato soup was an ingredient to replace milk and butter in the original recipe. Over time the recipe has changed and this one is closer to the Campbell’s tomato soup recipe.
During the Great Depression and World War II, home cooks had to find ways to make rationed ingredients last longer. Ingredients like oil, mayonnaise and tomato soup were used in place of butter, milk and eggs to create moist and flavorful cakes. (This wacky cake is make without butter, milk or eggs!)
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