Tomato Soup Cake
Recipe: Tomato Soup Cake - Really
1/2 cup solid shortening
1 cup sugar
1 (10 1/2 ounce) can condensed tomato soup
1 1/4 cups chopped nuts (pecans or walnuts are good)
1 teaspoon baking soda
1 cup raisins
1 1/2 cups flour
1 teaspoon baking powder
1 1/2 teaspoons ground nutmeg
2 1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cloves
3 ounces cream cheese
1 teaspoon vanilla extract
1 cup confectioners sugar
1/4 cup chopped nuts
Preheat 375 degrees. Grease a 10-inch square cake pan. Cream shortening
and sugar in a large bowl. Stir in tomato soup (undiluted) and then mix in
soda, raisins, just 1 cup of the nuts, flour, baking powder and spices
mixing well after each addition. Spread batter into prepared pan and bake
for 45 minutes. When cake is done, remove it from oven and loosen edges
with a knife. Let cool before frosting. Icing... Place cream cheese in a
small bowl and let it soften at room temperature. Add vanilla and sugar.
Mix well. Spread icing on cooled cake. Sprinkle with remaining 1/4 cup
nuts and serve.
Categories: Cakes, Desserts
Yield: 1 10-inch square cake
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