Now this recipe is definitely different... Another masterpiece from MawHawg's kitchen...
TOMATO SOUP CAKE
Prep/Baking Time: 55 minutes
Yields: 10-12 slices
2 cups all-purpose flour
1 1/3 cups granulated sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground clove
1/2 cup solid shortening
1/4 cup water
2 large eggs
1 can tomato soup
Preheat oven to 350 degrees.
Grease and flour 2 8" round cake pans.
Beat together shortening, sugar, eggs and water until incorporated.
Add in soup, blend and add remaining dry ingredients. On high or medium-high speed, beat for 4 minutes.
Pour into pans and tap gently to remove air bubbles.
Bake for 35-40 minutes. Cool on rack.
Frosting recommended:
Cream Cheese
1 8 oz package, softened cream cheese
1/4 cup or 1/2 stick softened butter
1 teaspoon vanilla
1 pound box sifted confectioners' sugar
Beat cream cheese, butter and vanilla until smooth.. Add sugar gradually and beat to incorporate.
Golden raisins and chopped walnuts are added to top for garnish. Walnuts and raisins may be added into mix prior to baking. 9x13 glass baking dish may also be used.
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