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Tomato Soup Cake
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Preheat oven to 350 degrees
Grease bottom of 9 inch square pan
1 cup sugar
1/2 cup shortening
2 eggs
1 can condensed tomato soup
2 cups sifted flour
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. baking soda
1 cup chopped nuts
1 cup raisins
Cream shortening and sugar in large mixer bowl until fluffy, add eggs, beat 1 minute. Stir in tomato soup. Set aside.
Place flour, cinnamon, cloves, nutmeg, and soda in a bowl; stir to blend. Add to creamed mixture and mix thoroughly. Stir nuts, and raisins into batter, Pour into prepared pan and bake 35 minutes.
CREAM CHEESE FROSTING:
3 oz. package cream cheese
1 tbl. milk
2-1/2 cups powdered sugar
1/2 tsp. vanilla
Blend all ingredients in mixer bowl. Beat well, 2 minutes
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