Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, cinnamon, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, Eggland’s eggs, food, Fresh Tomatoes, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, oil, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, tomato cake with glaze, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, yellow cake mix with pudding
There’s NO WAY You’ll Ever Guess What This Cake Is Made Of!
Hey there, everybody! I hope you are all having a great afternoon. So, I just had coffee with my neighbor, Sally. Sally had made a huge cake and she said it was super duper yummy.
I asked her the name of the cake assuming she would say something chocolatey but nope. Can you guess what it was? A tomato cake! Have you ever heard of such a thing? I for one thought it sounded really weird. However, her whole house smelled amazing so I had to have a taste. And it was delicious!
From what Sally tells me this tomato cake is incredibly easy to make. The way she describes it sounds sort of like a dump cake, to me. And I love that, since I barely have time to make anything complicated these days! Well, if you guys decide to make this recipe please post your experiences in the comments below. I always enjoy hearing from you. Happy baking!
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Quick tip: You could try this with chocolate frosting!