Tomato Soup Cake Recipe
Ingredients
2 1/4 cups cake flour or 2 cups all-purpose flour
1 1/3 cups sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons allspice
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 can (10 3/4 ounces) condensed tomato soup
1/2 cup hydrogenated shortening
2 eggs
1/4 cup water
Directions
Preheat oven to 350°F.
Generously grease and flour two round layer pans, 8 or 9" or an oblong pan, 13x9x2".
Measure dry ingredients into large bowl.
Add soup and shortening.
Beat at low to medium speed for 2 minutes (300 strokes with a spoon) scraping sides and bottom of bowl constantly.
Add eggs and water.
Beat 2 minutes more, scraping bowl frequently.
Pour into pans.
Bake 35 to 40 minutes.
Let stand in pans 10 minutes; remove and cool on rack.
Frost with Cream Cheese Frosting or favorite white frosting.
Generously grease and flour two round layer pans, 8 or 9" or an oblong pan, 13x9x2".
Measure dry ingredients into large bowl.
Add soup and shortening.
Beat at low to medium speed for 2 minutes (300 strokes with a spoon) scraping sides and bottom of bowl constantly.
Add eggs and water.
Beat 2 minutes more, scraping bowl frequently.
Pour into pans.
Bake 35 to 40 minutes.
Let stand in pans 10 minutes; remove and cool on rack.
Frost with Cream Cheese Frosting or favorite white frosting.
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