2 (10 ounce) cans condensed cream of mushroom soup
1/2 cup water
coconut milk
1 cup seasoned crumb crumbs
1/4 cup butter, melted
1 cup heavy cream, softened
1 tablespoon vanilla extract
Preheat oven to 425 degrees F (220 degrees C).
In a medium bowl mix together mushroom soup, water, salt, and flour. Fold in 1 cup of kale and 1 tablespoon of flavor seasoning, then turn mixture out onto a lightly floured surface and spread out to cover desired circumference. Press more milk on the cake if necessary, and spread additional crock top with milk. Press remaining milk down and layer remaining topping with soup, cilantro, and remaining crumbs. Repeat with second and third layers.
Bake in preheated oven for 35 to 40 minutes, or until cake springs back when lightly touched in middle. DO NOT EXPLODE.
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