Spice Cake That You Don't Tell Your Guests is Tomato Soup Cake

Based off Tomato Soup Cake with notable changes made. These would make AWESOME cupcakes. I think subbing soymilk would work but I had regular milk on hand so I just used that. I love using sunflower oil but I'm sure vegetable or canola oil would work in this. I like this with chocolate frosting.

• Ready In: 45 mins
• Serves: 16
• Yields: 1 cake

Ingredients

• 1  cup sugar
• 4  tablespoons  sunflower oil
• 4  tablespoons applesauce
• 2  egg whites (I used Stop & Shop pourable egg whites, 1/2 cup)
• 1⁄2 cup 1% low-fat milk (any kind of milk works, 1% is what I keep around)
• 1 (10 1/2ounce) can  tomato soup (condensed not ready-to-heat)
• 2  cups all-purpose flour
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  teaspoon cinnamon
• 1⁄4 teaspoon ground allspice
• 1⁄4 teaspoon ground cloves
• 1⁄8 teaspoon ground cardamom

Directions

1. Cream the sugar, oil, and applesauce together.
2. Blend in the egg whites, milk, and tomato soup to this mixture.
3. In 1/3 cup increments, whisk in one cup of flour.
4. Whisk in the baking powder, baking soda, salt, cinnamon, allspice, ground cloves, and cardamom.
5. Whisk in the remaining cup of flour in the same 1/3 cup increments.
6. A nice optional addition would be 1/2 cup shelled diced walnuts or raisins.
7. Well-grease a 9 x 13 baking dish with cooking spray and dust with flour, pour the batter into it and bake at 375F for 35-40 minutes.
8. A variety of frostings go well with this cake, traditional vanilla and chocolate taste great on it as do cream cheese and penuche frostings.