Soup to nuts cake

Yield: 1 cake

Measure Ingredient
2 \N Sticks oleo, softened
2 cups Sugar
5 \N Eggs
4 cups Graham cracker crumbs
1 cup Tomato soup (do not dilute)
1½ teaspoon Baking soda
1½ teaspoon Baking powder
2 teaspoons Vanilla

Cream together oleo and sugar. Add eggs. Beat. Add remaining ingredients and mix well. Batter will be thick. Pour into a well-greased 9 x 13 inch pan or tube pan. Bake in a preheated 350 degree oven 50 minutes.

Frost with lemon icing.

Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce and Clem Kohl

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