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Print this Recipe    Tomato Soup

Chocolate Cake with Tomato Soup

1/2 cup real butter, softened
1 1/3 cups sugar
2 eggs
2 cups flour
1/2 cup baking cocoa
1 Tbsp. baking powder
1 tsp. baking soda
1/4 cup water
1 can (10 3/4oz) tomato soup
1 cup chopped walnuts or pecans

Preheat oven to 350 deg.. Grease and flour A 9"x13" pan or a Bundt
pan. Cream together butter and sugar. Add eggs, and beat until
fluffy. Whisk together dry ingredients. Mix tomato soup and water.
Add dry ingredients and soup mixture alternately to creamed mixture.
Fold in nuts. Pour into pan and bake 30 min. in 9x13" pan, or 40
minutes in Bundt pan.


Cream Cheese Glaze

2 Tbsp. real butter, softened
3 oz. cream cheese, softened
2 cup powdered sugar
2 tsp. vanilla

Mix until smooth, and spread on cake when just slightly warm.

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