Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | (about 1 lb. 3 oz.) |
| \N \N | Spice cake mix |
| 1 can | (10 1/2 oz.) |
| \N \N | Condensed tomato soup |
| ¼ cup | Water |
| \N \N | Cream Cheese Frosting |
| 1 pack | (3 oz.) cream cheese; |
| \N \N | ;softened |
| 1 tablespoon | Milk |
| 2½ cup | Sifted powdered sugar |
| ½ teaspoon | Vanilla |
Mix cake as directed on the package substituting soup and water for liquid.
(Add eggs if called for on the package). Bake as directed on the package using 13 x 9 x 2 pan.
Date and nut variation: Fold ½ cup of chopped dates into batter with ½ cup chopped nuts after mixing. (personally I add the nuts and skip the dates)
FROSTING----- Blend cream cheese, with milk, and gradually add powdered sugar. Blend well. Mix in vanilla extract.
Randy Rigg
Posted to MM-Recipes Digest V4 #2 by Stu <stalkofs@...> on Apr 2, 1998