Tomato Soup Cake With Cream Cheese Fosting |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 2 |
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My mothers best cake recipe. Loved it as a kid. I just found it and thought I would share it. Ingredients:
1 cup sugar |
1/4 cup shortening |
1 (10 3/4 ounce) can tomato soup |
1/2 cup lukewarm water |
2 cups flour |
2 teaspoons baking powder |
2 teaspoons cinnamon |
1 teaspoon nutmeg |
1/2 teaspoon clove |
1/4 teaspoon salt |
1 cup raisins |
1/2 cup walnuts |
3 tablespoons water |
3 ounces cream cheese |
2 tablespoons margarine |
1 teaspoon vanilla |
1/2 teaspoon salt |
1 lb powdered sugar |
Directions:
1. Tomato Soup Cake: Preheat oven to 350 degrees F. Grease 13x9 inch baking pan.
2. Sift flour and mix with sugar, baking powder, baking soda, cinnamon, nutmeg, salt and cloves in bowl. Add soup, shortening, and water. Beat until mixed well using mixer at low speed. Beat 3 1/2 minutes on high speed. Fold in chopped nuts and raisins then pour into pregreased pan.
3. Bake 35-40 minutes or until done. Cool in pan on wire rack. Frost with Cream Cheese Frosting.
4. Cream Cheese Frosting: While the cake is baking combine the cream cheese, milk, margarine and vanilla in a medium bowl. Using a mixer at medium speed, beat until creamy.
5. Sift powdered sugar and slowly add mixing until smooth. A little more milk can be added to make more easily spreadable.
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