Tomato Soup Spice Cake, Chocolate Mayonnaise Cake, Chocolate Sauerkraut Cake

Tomato Soup Spice Cake

  • 2 cans tomato soup
  • 2 cups sugar
  • 1 cup butter or margarine
  • 2 eggs
  • 3 cups flour
  • 2 tsp. baking soda
  • 1 tsp. allspice
  • 1 tsp. nutmeg
  • 2 tsp. cinnamon

Grease and flour two layer pans or one tube pan. Preheat oven to 350 degrees F. Cream together the butter or margarine and sugar. Stir in the eggs and beat well. Add the soup and beat well again. Gradually add the flour, allspice, nutmeg and cinnamon. Stir in the baking soda. Pour batter into prepared cake pans and place in preheated oven. Bake tube pan for approximately 45 minutes or layer pans for about 25 minutes. Cake is done when toothpick inserted in center comes out clean. Cake is good when topped with cream cheese frosting or simply dusted with confectioner sugar.

Chocolate Mayonnaise Cake

  • 2 cups flour
  • 1 cup mayonnaise
  • 1 cup sugar
  • 3 Tbsp. unsweetened cocoa powder
  • 2 teas. baking soda
  • 1 cup water
  • 1 teas. vanilla extract

Grease and flour a 9 inch square baking pan or spray pan with cooking spray. Preheat oven to 350 degrees F. In a large mixing bowl combine the flour, sugar, cocoa and baking soda. Add the water, mayonnaise and vanilla and beat at medium speed until thoroughly combined. Pour batter into the prepared pan and bake in preheated oven for about 30-35 minutes or until toothpick inserted in center of cake comes out clean. Top with your favorite frosting.

Chocolate Sauerkraut Cake

  • ¾ cup drained and chopped sauerkraut
  • 2/3 cup unsweetened cocoa powder
  • 1 ½ cups buttermilk
  • 2/3 cups butter or margarine
  • 2 eggs
  • 2 ¼ cups flour
  • 2 teas. vanilla extract
  • 1 ½ teas. baking powder
  • 1 teas baking soda
  • ¼ teas. salt
  • 1 ¼ cups packed light brown sugar

Grease and flour a 9 x 13 inch baking pan or spray with cooking spray. Preheat oven to 350 degrees F. Sift together the flour, cocoa, baking powder, baking soda and salt and set these dry ingredients aside. Combine the sauerkraut and buttermilk together in a small bowl and set aside. In a large bowl cream together the butter, brown sugar and vanilla until the mixture is light and fluffy.

Add the eggs and beat again. Add about one third of the flour and then one third of the sauerkraut mixture to the batter then add another third of the flour and the sauerkraut mixture and finally add the balance of the flour and sauerkraut mixture. Stir the batter only until well blended. Pour batter into prepared pan and place in preheated oven. Bake for about 45 minutes or until toothpick inserted in center of cake comes out clean. Frist cake with your favorite chocolate icing or the frosting of your choice.