Vintage black magic cake/Photo byGin Lee
Vintage black magic cake
Don't let the ingredients detour you from wanting to create this magnificent chocolate cake. Because it's the condensed tomato soup that oddly adds the magic to this awesome vintage cake. (You honestly can't taste the tomato soup.) The cake turns out super fudgy and really moist.
I am uncertain of where the cake originated from. I found the recipe on a handwritten recipe card that my grandmother wrote years ago. I thought it sounded weird, but definitely wanted to give it a chance. Glad that I did, because it's really delicious. I hope y'all will give it a try too.
- 1-¾ cups self-rising flour
- 2 cups of granulated sugar (I used Splenda)
- ¾ cup of cocoa powder
- ½ cup of unsweetened applesauce, or 2 eggs (I used applesauce)
- 1 can of tomato soup
- 1 cup of buttermilk
- ½ cup of oil (I used canola oil)
- 1 teaspoon of pure vanilla extract
In a large bowl, sift the self-rising flour, Splenda, or sugar, and cocoa powder together. Then add the unsweetened applesauce, or eggs, one can of tomato soup, buttermilk, oil, and pure vanilla extract; mix until all the ingredients are incorporated well.
Prepare a 9x13 inch cake pan. Grease the pan well with butter and dust it lightly with flour.
Pour your cake batter into the prepared pan. Bake at 350 degrees F for thirty to forty minutes. Allow the cake to cool, then frost your black magic cake with your favorite chocolate or vanilla frosting.
Serve and enjoy!
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