Tomato Soup Cake with Boiled Caramel Frosting

I am a wife, mother, and grandmother. I love to cook. I have Multiple Sclerosis. I am also known as the Snack Lady at Vacation Bible School.

subheading: for the cake:

½ cup unsalted butter, softened

1 cup sugar

1 egg, lightly beaten

1 can condensed tomato soup

1 and ½ cups flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon ground ginger

¼ teaspoon ground cloves

Mix the butter and sugar together until light and fluffy. Add the egg and soup, and mix well. Sift the flour, soda, salt and spices into the butter mixture. Mix until smooth and everything is evenly combined. Pour into a buttered 9 x 9 square, glass baking pan. Bake at 350 degrees F. until a toothpick comes clean when inserted into center of cake. (About 35 minutes.) It’s important to not over-bake this cake. Mix the butter and sugar together until light and fluffy. Add the egg and soup, and mix well. Sift the flour, soda, salt and spices into the butter mixture. Mix until smooth and everything is evenly combined. Pour into a buttered 9 x 9 square, glass baking pan. Bake at 350 degrees F. until a toothpick comes clean when inserted into center of cake. (About 35 minutes.) It’s important to not over-bake this cake.

subheading: for the frosting:

1 and ½ cups brown sugar

⅓ cup unsalted butter, melted

⅓ cup whole milk

¼ teaspoon salt

Directions at chindeep.com

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