Let's bake one of the famous midcentury tomato soup cakes! Recipe Below.

MY COOKBOOK: https://geni.us/BakingYesteryear

Ingredients: CAKE
2 Tbsp margarine/butter
1 Cup Sugar
1 Can condensed tomato soup (10.75 ounce)
2 Cups flour
1 tsp each of: ground cloves, ground nutmeg, ground cinnamon
1/4 tsp salt
1 tsp baking soda
Ingredients: FROSTING
3 oz cream cheese
3 Tbsp whole milk
3 Cups confectioner's sugar
1 oz bitter or bittersweet chocolate
1 tsp vanilla extract
1/4 tsp salt
(Alternate Frosting: 1/4 cup whole milk + confectioner's sugar until thick)

METHOD
1.) Cream sugar into margarine/butter
2.) In a separate bowl mix together the flour, spices and salt. Sift if desired
3.) In yet another separate bowl, mix together the tomato soup & soda.
4.) Alternate adding the soup mixture & the flour mixture into the creamed butter/margarine
5.) Turn into a greased & floured loaf tin and bake at 350ºf for 4555 minutes. OR until a toothpick inserted into the centre of the cake is clean when removed.

FROSTING METHOD
1.) Beat cream cheese until smooth. Be sure to scrape down the sides of the bowl through the process.
2.) Gradually add milk, beating until smooth.
3.) Gradually add confectioner's sugar, beating until smooth
4.) Add chocolate, salt, and vanilla. Beat until consistent.
5.) Frost the cooled cake (cake with this frosting should ideally be eaten within 12 days)

Thank you for watching :)
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