Tomato Spice Cake

• 12 cup packed brown sugar
• 12 teaspoon cinnamon
• 34 lb plum tomato, cut into 1/4 inch slices
• 1 (18 1/4 ounce) box spice cake mix
• 1 (10 3/4 ounce) can condensed tomato soup
• 34 cup fat free egg substitute
• 34 cup low-fat buttermilk

1. Preheat the oven to 350F.
2. Line a 9 x 13 inches baking pan with foil and spray the foil with nonstick spray.
3. Combine the brown sugar and cinnamon.
4. Sprinkle evenly in the pan, patting lightly to cover.
5. Top with an even layer of tomato slices.
6. With an electric mixer on low speed, beat the cake mix, soup, egg substitute, and buttermilk until the cake mix is moistened.
7. At medium.
8. speed, beat until well blended.
9. Pour batter into pan.
10. Bake until a toothpick inserted into the center comes out clean, 35 - 40 minutes.
11. Cool in pan 5 minutes.
12. Run a knife around the cake to loosen.
13. Place a large platter over the cake and invert; remove the foil and let cool.
14. Sprinkle with powdered sugar and cut into squares.

brown sugar, cinnamon, tomato, cake mix, tomato soup, egg substitute, lowfat buttermilk

Taken from www.food.com/recipe/tomato-spice-cake-327813 (may not work)