Boy am I glad I did. The cake really WAS amazingly moist, and if it weren't for the lingering scent of cooked tomatoes in the kitchen, I would never have known what the main ingredient was. One note, though, is that Campbell's tends to be quite salty, so the sugar is there to offset that. If you can find a condensed tomato soup that contains less sodium, I'd suggest trying that instead. Otherwise, if you're planning on icing the cake, even something as mildly sugared as the Chinese-bakery style whipped frosting works quite well to offset the sodium.
- 1 3/4 cups flour (or 1 3/4 cups plus 2 T cake flour)
- 2 cups sugar
- 3/4 cup cocoa
- 2 tsp baking soda
- 1 tsp baking powder
- 2 eggs
- 1 can condensed tomato soup (such as Campbell's)
- 1 cup buttermilk
- 1/2 cup oil
- 1 tsp vanilla
- Pre-heat oven to 350 F.
- Sift and then whisk together the dry ingredients.
- In another bowl, put all the wet ingredients and beat until it is well mixed.
- Pour into a greased and floured 9x13 pan or 2 round cake pans.
- Bake until a skewer inserted into the center of the cake comes out clean. (See below for time guidelines.)
2 round cake pans: start checking around 30 mins
9" x 13" pan: 35 - 40 mins
6" pan x 3" height: 50 mins
5" ramekin: 35 mins