Tomato Soup Cake
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A home-kitchen version of tomato soup cake, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 3/4 c. shortening
- 1 1/2 c. sugar
- 1 can tomato soup
- 3/4 c. water
- 3 c. flour (1/2 and 1/2 whole wheat)
- 3 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cloves
- 1 tsp. nutmeg
- 1 1/2 tsp. cinnamon
- 1 c. raisins, soaked and drained
- 1 c. chopped nuts
Method
Pour in greased and floured 9 x 13-inch pan.
Bake at 325° for 40 to 50 minutes.
Frost with cream cheese frosting.
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