Tomato soup cake
1 cake
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | cup | Cake flour OR |
| 2 | cups | A.P. flour |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Cinnamon |
| 1 | can | Tomato soup |
| 2 | eaches | Eggs |
| 1⅓ | cup | Sugar |
| 1 | Stick oleo | |
| 1 | pack | Cream cheese (8 oz.) |
| 1 | teaspoon | Vanilla |
| 4 | teaspoons | Baking powder |
| 1½ | teaspoon | Allspice |
| ½ | teaspoon | Ground cloves |
| ½ | cup | Crisco |
| ¼ | cup | Water |
| 1 | pounds | 10x sugar (one box) |
| 1 | cup | Chopped nuts, OR |
| 1 | cup | Raisins (opt.) |
Directions
CAKE
FROSTING
Measure dry ingreds. into lge. bowl. Add soup and shortening.
Beat at lo to med. speed 2 min., scraping sides and bottom of bowl constantly. Add eggs and water. Beat 2 min. longer, scraping bowl frequently.
Pour into prepared 8 - 9" round layer pans, or 13 x 9 x 2 sheet cake pan. Dake in preheated 350 F. for 35 - 40 min. Let stand 10 min. before removing from pans. Cool on Rack. Frost with: CREAM CHEESE FROSTING: Soften oleo and cream cheese, mix with sugar and add vanilla. Add nut or raisins if desired. Use as filling and frosting.