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.

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