Debbie S posted 01-12-99
TOMATO SOUP CAKE
2 cups flour
1 1/3 cups sugar
4 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. allspice
1 tsp. cinnamon
1/2 tsp. ground cloves
1 can (10 3/4 ounces) condensed tomato soup
1/2 cup shortening
2 eggs
1/4 cup water
Preheat oven to 350 degrees. Generously grease and flour 2 round layer pans, 8"or 9" or an oblong pan, 13x9x2".
Measure dry ingredients into large bowl. Add soup and shortening. Beat at low to medium speed for 2 minutes.
Add eggs and water. Beat 2 minutes more. Pour into pans. Bake 35 to 40 minutes. Let stand in pans 10 minutes;
remove and cool on rack. Frost with Crean Cheese Frosting or favorite white frosting.
QUICK TOMATO SPICE CAKE
1 package (2 layer) spice cake mix
1 can (10 3/4 ounces) condensed tomato soup
1/2 cup water
2 eggs
Mix only above ingredients; following directions on package. If desired, fold in 1 cup chopped walnuts. Bake as directed. Frost with Cream Cheese Frosting or other favorite white frosting.
TOMATO SOUP CAKE
2 cups flour
1 1/2 tsp. soda
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 cup butter
1 cup sugar
1 egg, well beaten
1 cup raisins
1 can tomato soup
Sift four once, measure. Add soda, salt and spices. Sift together 3 times. Work butter with spoon until creamy.
Add sugar gradually and beat after each addition until light and fluffy. Add egg, blend well. Add raisins. Add flour
alternately with tomato soup, a small amount at a time,
beating until smooth after each addition. Turn into tube cake pan. Bake 30 to 40 minutes in a 350 degrees
preheated oven.