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Ingredients
| granulated sugar: 1 cup |
| multipurpose shortening: 1/2 cup |
| salt: 1/2 tsp |
| eggs: 2 |
| ground cinnamon: 1 tsp |
| ground nutmeg: 1 tsp |
| baking powder: 1 tsp |
| ground cloves: 1/2 tsp |
| seedless raisins (packed): 1/2 cup |
| walnuts (chopped): 1/2 cup |
| all-purpose flour (sifted): 2 cups |
| soup - tomato: 1 10.75oz can |
| baking soda: 1 tsp |
| cream cheese: 1 8oz package |
| powdered sugar (unsifted): 2 cups |
Tomato Soup Cake III
Credit: AllRecipes
User rating:
"This is a moist spice cake with a surprise ingredient!"
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Prep Time
min -
Cook Time
min -
Servings
18 serving(s)
Tags
Directions
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 x 13 inch pan.
- In a large bowl, cream sugar and shortening. Add beaten eggs, and mix well. Stir in salt, cinnamon, nutmeg, and cloves. Mix in flour and baking powder, and then raisins and nuts. Mix tomato soup and baking soda together; beat into first mixture.
- Bake for 30 to 35 minutes. Cool.
- Beat cream cheese and confectioners sugar together until smooth. Frost the cake.