Big Red Chocolate Cake

This one settles the moisture issue with cakes. Mixing an all time favorite tomato soup with chocolate.

“Big Red” Chocolate Cake

Ingredients:  2 and a quarter cups of self-raising flour, one third of a cup of cocoa, 1 teaspoon of bicarbonate soda, one and a quarter teaspoon of ginger, one and a third cup of caster sugar, 420 grams can big red tomato soup or rich tomato soup,  2 eggs, 125 grams butter, 1/4 cup of water.

Preheat oven to 180 degrees celsius or 356 degrees fahrenheit.  Grab two bowls, mix all dry ingredients together in a bowl (flour, cocoa, soda, ginger and caster sugar), add wet ingredients together in the other bowl (soup, eggs, butter and water).  Combine all ingredients together and beat until smooth about 3-5 minutes.  Pour into greased 23 centimeter (metric) cake tin or 9 inch  (imperial) cake tin.  Bake in preheated oven for approx. 1 hour – 1 and 15 minutes.  Once cooked, cool completely and top with chocolate icing.  For chocolate icing 100 grams soft butter, half a teaspoon of vanilla essence, 2 cups sifted icing sugar, 1 tablespoon of milk, add 2-3 tablespoons of cocoa made into a paste with a little amount of hot water in a cup,  Beat together until smooth.  Remember the secret with icing is to add the liquid slowly and make sure the mixture stays firm.  Spread evenly over cooled cake.

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