Name: Tomato Soup Cake III
Yield: 18
Ingredients: White sugar - 1 cup; Shortening - ½ cup; Salt - ½ teaspoon; Eggs - 2; Ground cinnamon - 1 teaspoon; Ground nutmeg - 1 teaspoon; Baking powder - 1 teaspoon; Ground cloves - ½ teaspoon; Raisins - ½ cup; Chopped walnuts - ½ cup; Sifted all-purpose flour - 2 cups; Condensed tomato soup - 1 (10.75 ounce) can; Baking soda - 1 teaspoon; Cream cheese - 1 (8 ounce) package; Confectioners' sugar - 2 cups

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Ingredients for - Tomato Soup Cake III

1. White sugar - 1 cup

2. Shortening - ½ cup

3. Salt - ½ teaspoon

4. Eggs - 2

5. Ground cinnamon - 1 teaspoon

6. Ground nutmeg - 1 teaspoon

7. Baking powder - 1 teaspoon

8. Ground cloves - ½ teaspoon

9. Raisins - ½ cup

10. Chopped walnuts - ½ cup

11. Sifted all-purpose flour - 2 cups

12. Condensed tomato soup - 1 (10.75 ounce) can

13. Baking soda - 1 teaspoon

14. Cream cheese - 1 (8 ounce) package

15. Confectioners' sugar - 2 cups

How to cook deliciously - Tomato Soup Cake III

1. Stage

Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 x 13 inch pan.

2. Stage

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.

3. Stage

Bake for 30 to 35 minutes. Cool.

4. Stage

Beat cream cheese and confectioners sugar together until smooth. Frost the cake.