Secret Ingredient Chocolate Cake
A chocolate version of the classic "secret ingredient" tomato soup cake.
Ingredients
- 1/2 cup butter at room temperature
- 1 1/2 cup sugar
- 1/3 cup buttermilk
- 1 1/2 teaspoon vanilla
- 2 eggs
- 1 10.5- oz can condensed tomato soup
- 1 tablespoon baking soda
- 1/2 tablespoon baking powder
- 1/2 cup Dutch process cocoa
- 2 cups flour
Instructions
- Preheat oven to 350. Butter and flour a standard Bundt pan. Set aside.
- In a large bowl or bowl of a stand mixer, cream together the butter and sugar until fluffy. Add the buttermilk, eggs, vanilla and soup and beat until smooth.
- In medium bowl, whisk together the dry ingredients and stream them into the soup mixture while the beater is running until a thick, glossy batter forms. Scrape into prepared pan.
- Bake 45 minutes or until a toothpick or thin knife inserted towards the center of the cake come back virtually dry.
- Cool on wire rack in the pan for 10 minutes, unmold and cool completely on wire rack.
Notes
Add a simple glaze--whisk together 1/2 cup of buttermilk, 1/2 cup confectioners sugar and 1 tablespoon cocoa and drizzle it over the cooled cake.