Fruited Spice Cake Squares
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Sheet Pan (10x15 inch)
Ingredients
- 1 box spice cake mix, 2 layer size, Shortcut
- 1 can condensed tomato soup, (10½ oz / 298 g), Shortcut
- ½ cup water
- 2 eggs
- 1 cup Fruit Option
- ½ cup butter, softened
- 3 cups powdered sugar
- 1 teaspoon Flavoring Option
- 3 tablespoons Liquid Option
- 1 cup Topping Option
OPTIONS
Fruit - Use 1 Item
- raisins
- dried apricots, chopped
- prunes, chopped
Flavoring - Use 1 Item
- orange peel, grated
- vanilla extract
- lemon peel, grated
Liquid - Use 1 Item
- orange juice
- milk
- apple juice
Topping - Use 1 Item
- walnuts, finely chopped
- granola
- flaked coconut, toasted
Instructions
- Preheat your oven to 180° C (350° F). Grease a 10x15 inch sheet pan with butter.
- To a large mixing bowl, add the cake mix, tomato soup, water, and eggs, and mix according to the cake mix instructions.
- Fold in the Fruit Option.
- Pour batter into the prepared sheet pan.
- Bake for 25-30 or until a toothpick inserted in the middle comes out clean. Place sheet pan on a wire rack and allow to cool completely.
- To a medium size mixing bowl, add the butter and beat until creamy. Stir in the Flavoring and Liquid Options. Gradually add the powdered sugar, mixing until smooth after each addition.
- Spread frosting on cooled cake.
- Sprinkle with the Topping Option.
- Cut into squares, serve and enjoy.
Notes
Low cost per serving.
Shortcuts: Homemade Spice Cake Mix, Condensed Tomato Soup.
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