Mystery Cake Made New

Mystery Cake or "Tomato Soup" Cake is one I can remember having growing up and thinking there was no way it could really have a can of tomato soup in it when I would eat a piece. My youthful rationale couldn't comprehend what the soup did to add moisture to the cake and that spices masked any flavor imparted by the tomato flavor. All I knew was that it tasted good! In my quest to use more real foods in my baking I've converted the recipe to eliminate the condensed soup with all of it's sodium and additives. I've also used white wheat flour and honey. It's one way to have cake and really feel okay about eating it too☺

Ingredients

8 oz. tomato sauce, low sodium or sodium free
1 tsp. baking soda
4 T. butter, softened
1 cup honey
1 egg
1 1/2 cups white wheat flour
1 T. cornstarch
1/2 tsp. baking powder
1/2 tsp. salt
1 T. cinnamon
1/4 tsp. ground cloves

Directions

Preheat oven to 350°F. Spray a 9" round cake pan with cooking spray. Open tomato sauce and sprinkle baking soda on top of sauce. Let foam in can for 1 minute. Cream butter, honey and egg in a mixing bowl. Pour tomato sauce mixture into mixing bowl and blend well. Whisk flour, baking powder, cornstarch, salt and spices in small bowl. Add to mixing bowl and beat together for 1 minute on medium speed. Pour into prepared pan and bake for 30-35 minutes until cake tester inserted into middle comes out clean. Cool on wire rack and sprinkle with powdered sugar or frost with cream cheese frosting.