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TOMATO SOUP SPICE CAKE

List of Ingredients




Cake:
2 cups flour
1 1/3 cups sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 (10 3/4-ounce) can condensed tomato soup, undiluted
1/2 cup vegetable shortening
2 eggs
1/4 cup water

Cream cheese frosting:
1 (8-ounce) package cream cheese, softened
2 tablespoon milk
1 teaspoon vanilla extract
1 (1-pound) package confectioner's sugar




Recipe



1. Grease and lightly flour two (8-inch) round cake pans and set aside. In a large bowl of an electric mixer, combine flour, sugar, baking powder, baking soda, allspice, cinnamon and cloves. With mixer on low speed, add contents of tomato soup can, shortening, eggs and water. Scrape down sides of mixing bowl and when all ingredients are wet, turn mixer to high and beat for 4 minutes.


2. Divide batter evenly between two prepared pans and bake in a preheated 350-degree oven for 35-40 minutes or until toothpick inserted in center of cake comes out clean. Remove from oven and turn cakes out of pans onto a wire rack and cool completely before frosting.


3. Prepare frosting: In a large bowl of an electric mixer, beat cream cheese, milk and vanilla on medium speed until smooth, about 30 seconds. Gradually beat in sugar until frosting is smooth, about 1 minute. Frost cake.