TOMATO SOUP CAKE
(An old recipe from Heinz)
Cake:
3/4 cup shortening
1-1/4 cups sugar
2 eggs
1 10 oz can condensed cream of tomato soup
3/4 cup water
1 tsp baking soda
3 cups all-purpose flour
1 tbsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1 tsp ground cloves
3/4 cup seedless raisins
Frosting:
1 4 oz pkg cream cheese
1-1/2 cups confectioner's sugar
1/2 tbsp margarine/butter
1/2 tsp vanilla
Cake:
Cream shortening and sugar thoroughly. Add eggs and beat well. Combine soup, water and baking soda. Mix together flour, baking powder and spices. Add the soup mixture and dry ingredients alternately, stirring after each addition. Stir in raisins. Pour into a 13x9x2 inch greased pan (non-coated if cutting will be done in pan). Bake in a moderate oven (350F) for 55 minutes or until done. When cool, frost with cream cheese frosting (recipe below).
Frosting:
Beat cream cheese until smooth. Add sugar and continue beating until well blended. Stir in margarine/butter and vanilla until smooth. Apply to cake.