1948 Campbell’s Tomato Soup Chocolate Cake

“I am thrilled! This cake tastes just like my old favourite “Spanish Bar Cake”. It is so easy to make too. I don’t know why they call it a Chocolate cake when it is more like a spice cake. It reminds me of the Spanish Bar Cake that A&P had many years ago.”

Recipe Source: 

This recipe is from ‘The Home Cook Book’ in the collection at the Minden Hills Museum & Heritage Village. It was published in 1894!

A later edition of this same book is available to view in full on archive.org

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Ingredients: 
1 Can of Campbell's tomato soup
1 cup White Sugar
cup Shortening
1 tsp Soda
1 tsp Baking powder
1 cup Raisins
1 tsp Ground Cloves
1 tsp Cinnamon
½ tsp Nutmeg
1 ¾ cups Flour
Directions: 

Cream shortening and sugar.

Add soup in which the soda has been dissolved.

Sift together all dry ingredients, and add, stirring constantly. (I added the raisins at the end)

Bake in a 320 degree oven for 3/4 hour.

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Ingredients

 1 Can of Campbell's tomato soup
 1 cup White Sugar
  cup Shortening
 1 tsp Soda
 1 tsp Baking powder
 1 cup Raisins
 1 tsp Ground Cloves
 1 tsp Cinnamon
 ½ tsp Nutmeg
 1 ¾ cups Flour

Directions

1

Cream shortening and sugar.

2

Add soup in which the soda has been dissolved.

3

Sift together all dry ingredients, and add, stirring constantly. (I added the raisins at the end)

4

Bake in a 320 degree oven for 3/4 hour.

1948 Campbell’s Tomato Soup Chocolate Cake

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