LOCATION: Recipes >> Cake Recipes >> Tomato Soup 02
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Tomato Soup 02
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Tomato Soup Cake
Yield: 8 servings
3/4 c shortening
2 eggs
3/4 c water
3 c sifted flour
1 ts cinnamon
1 ts nutmeg
1 1/4 c sugar
10 oz can tomato soup
1 ts baking soda
1 tb baking powder
1 ts cloves
4 oz cream cheese
1/2 tb butter
1 1/2 c confectioners sugar
1/2 ts vanilla
Cream shortening and sugar thoroughly. Add eggs and beat well.
Combine soup, water and baking soda. Sift together flour, baking
powder and spices. Add the soup mixture and the sifted dry
ingredients alternately to the shortening/egg/sugar batter, stirring
well after each addition.
Pour into a greased 9x9x2 pan. Bake at 350 deg F. for 55 mins.
When cool, frost with Cream Cheese Frosting.
Note: If desired 3/4 c seedless raisins may be added to batter
before it is poured into pan. Spice quantities amy be increased
if desired.
CREAM CHEESE FROSTING
Beat cream cheese with rotary beater until smooth. Add sugar and
continue beating until well blended. Add butter and vanilla and
blend well.
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