Tomato Soup Spice Cake

 

I know you’re thinking tomato soup in a cake? Well, don’t worry, this cake is  nice and moist and the spices are sooo yummy! You can’t even tell that the soup is in it, so think of it as a way to get in a vegetable!

Tomato Soup Spice Cake

2 cups all-purpose flour (+1/4 cup for high altitude)

1 1/3 cups sugar

4 teaspoons baking powder

1 1/2 teaspoons ground allspice

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1 (10.75 ounce) can Campbell's Condensed Tomato Soup

1/2 cup vegetable shortening

2 eggs

1/4 cup water

Cream Cheese Frosting

1 (8 ounce) package cream cheese, softened

1 teaspoon vanilla

3~4 cups confectioners' sugar

Heat oven to 350 degrees. Spray a 9x13 pan with Pam. In a bowl whisk the flour, soda, baking powder, salt and spices. In a mixer beat the sugar and shortening for 3 minutes. Add the eggs and water and beat for 2 minutes. Add the tomato soup and beat, then add the dry ingredients and mix until just blended well, then beat for 1 minutes. Spoon into prepared pan. Bake for 40 minutes. Cool completely than frost.

Cream Cheese Frosting

In a mixer whip the cream cheese for 2 minutes. Beat in the milk and vanilla and beat for 1 minute. Beat in the confectioners sugar and whip for 3 minutes. Spread on cooled cake.