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, make sure you grab a low-sodium soup. If you can't find a low-sodium alternative though, 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
- one 10-oz can low sodium 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