Tomato Soup Spice Cake

A bunny was in our yard on Easter morning!

Our parents and siblings don't live in Indy so we rarely get to host a family meal. So, we were excited that Mr. and Mrs. WYA!'s parents came to town for Easter. It gave us an excuse to break out the fancy table linens, splurge on flowers, and make a lot of food. Mrs. WYA! made her spice cake cupcakes using the Wilton silicone flower cupcake form that we picked up at Walmart a few weeks back. She's made this spice cake for years and it is always a hit. We're always intrigued when we see a recipe with an unusual ingredient so this one caught our eye because it calls for tomato soup. It turns out it makes the cake moist and delicious and means that you don't have to add any oil to the cake mix. Here is the recipe:

1 pkg (about 18 oz.) spice cake mix

1 can (10 and 3/4 oz.) Campbell's Condensed Tomato soup

1/2 cup water

2 eggs

1. Preheat oven to 350 degrees F. Grease and lightly flour two 8" or 9" round cake pans (or cupcake pan).
2. Mix cake mix, soup, and above amounts of water and eggs according to package directions.
3. Pour into prepared pans. Bake 25 minutes or until toothpick inserted in center comes out clean.
4. Cool on racks 10 minutes. Remove from pans and cool completely on racks. Frost with easy cream cheese frosting.

We always just buy Duncan Hines Home-Style Cream Cheese frosting but, if you want to make you own:

2 pkg (3 oz each) cream cheese, softened

1 pkg (1 lb) sifted confectioners' sugar

1/2 tsp vanilla extract

Beat cream cheese until smooth. Gradually blend in sugar and vanilla. Thin with milk if desired.