I Tried Baking A Tomato Soup Cake

In this video, Buzzfeed producer Erin Phraner shares her crazy recipe hack for Tomato Soup Cake! No, it's not a joke. It's like the easiest carrot cake ever-no grating required. Would you try this?? TOMATO SOUP CAKE For the cake? 2 cup all-purpose flour 1 1/2 cups granulated sugar 4 teaspoons baking powder 1 teaspoon baking soda 4 teaspoons cinnamon 1/4 tsp salt 1 (10.75oz) can tomato soup 2 large eggs 1/4 cup water 1/2 cup melted Crisco, cooled For the frosting? 1 stick (8 TBSP) butter, softened 1 block (8oz) cream cheese, softened 1 (16oz) box confectioners' sugar 1. Make the cake: Preheat the oven to 350?F. Butter & flour 2 cake pans. 2. In a large bowl, whisk the flour, sugar, baking powder, baking soda, cinnamon & salt until combined. 3. Add the tomato soup, eggs, water and Crisco. Whisk or beat with an electric mixer until smooth, 2 to 3 minutes. Divide batter among the prepared pans. 4. Bake about 25 minutes or until a toothpick comes out clean & the cakes spring back when pressed slightly. Let cool in the pans for 2 minutes, then turn out onto a cooler rack to cool completely. 5. Meanwhile, make the frosting: Beat the butter and cream cheese until smooth & combined. With the mixer on low, slowly add the confectioners' sugar (a scoop at a time) until incorporated. 6. Layer and frost the cake with your cream cheese frosting. Ask people if they can taste the tomato soup!! (I bet they won't be able to) xo