(NC)-If you're looking for a rich, moist and decadently chocolate cake recipe, look no further. The secret ingredient can be found in the soup aisle - Knorr Ready To Serve Autumn Vegetable Soup. Visit www.homebasics.ca for dozens of inspired fall recipes.
Autumn Chocolate Cake
Cake:
1/2 cup Imperial margarine
1 1/3 cup granulated sugar
2 eggs
1 tsp vanilla extract
2 cups all-purpose flour
1/2 cup cocoa
1 tbsp baking powder
1 tsp baking soda
1 1/2 cups Knorr Ready to Serve Autumn Vegetable Soup
Frosting:
6 oz cream cheese, softened
4 cups icing sugar
4 tbsp Imperial margarine
4 tsp lemon juice
2 tsp vanilla extract
Cake:
Preheat oven to 350° F (180° C). Grease and flour a Bundt or angel food pan. Cream together the margarine and sugar. Add eggs, one at a time, beating until batter is light and fluffy. Add in vanilla.
Sift together the dry ingredients. Add the dry ingredients alternately with the Knorr Soup to the creamed mixture just until combined. Do not overmix. Pour into the prepared pan and bake for 45 minutes or until toothpick inserted in centre comes out clean. Cool on wire rack. Frost with cream cheese frosting.
Frosting:
In a medium bowl, with electric mixer, beat cream cheese, icing sugar, margarine, lemon juice and vanilla until light and creamy, about 5 minutes. Evenly spread frosting over cooled cake.
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