TOMATO SOUP CAKE -
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CAKE INGREDIENTS:
1/2 cup solid shortening
1 cup sugar
1 (10 1/2 ounce) can condensed tomato soup
1 1/4 cups chopped nuts (pecans or walnuts are good)
1 teaspoon baking soda
1 cup raisins
1 1/2 cups flour
1 teaspoon baking powder
1 1/2 teaspoons ground nutmeg
2 1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cloves
ICING INGREDIENTS:
3 ounces cream cheese
1 teaspoon vanilla extract
1 cup confectioners sugar
1/4 cup chopped nuts
DIRECTIONS:
Preheat 375 degrees. Grease a 10-inch square cake pan. Cream
shortening and sugar in a large bowl. Stir in tomato soup
(undiluted) and then mix in soda, raisins, just 1 cup of the
nuts, flour, baking powder and spices mixing well after each
addition. Spread batter into prepared pan and bake for 45
minutes. When cake is done, remove it from oven and loosen
edges with a knife. Let cool before frosting.
Icing...
Place cream cheese in a small bowl and let it soften at room
temperature. Add vanilla and sugar. Mix well. Spread icing on
cooled cake. Sprinkle with remaining 1/4 cup
"What lies behind us and what lies before us,are tiny matters compared
to what lies within us"... ~Angelique~
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