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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 20 |
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Never in my life have I imagined there to be a cake made using tomato soup! Ingredients:
1 cup sugar |
1/2 cup butter, melted |
1 egg, beaten |
1 teaspoon baking soda |
1/2 teaspoon cinnamon |
1/2 teaspoon clove |
1/2 teaspoon nutmeg |
1 1/2 cups flour |
1 (10 3/4 ounce) can tomato soup |
3 cups powdered sugar |
1 (4 ounce) package cream cheese, softened (whatever the small package is) |
1 teaspoon vanilla |
1/4 cup shortening (crisco) |
2 tablespoons milk |
1 teaspoon vanilla (optional) |
Directions:
1. Beat sugar, butter and egg.
2. Mix soda, spices and flour in medium bowl; add to egg mixture, alternating with tomato soup.
3. Pour batter into a greased and floured 9 x13 pan.
4. Bake at 350 degrees for 25 minutes or until center springs back when touched- Let cool.
5. Crombine frosting ingredients; beat until creamy.
6. Frost cake when cool.
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