2 c. sifted flour
1 1/3 c. sugar
4 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 1/2 tsp. allspice
1/2 tsp. ground cloves
1/2 c. hydrogenated shortening
1 can (10 3/4 oz.) condensed tomato soup
2 eggs
1/4 c. water

Preheat oven to 350 degrees. Grease and flour 2 (8 or 9 inch) round cake layer pans or a 13 x 9 x 2 inch baking pan.

Sift dry ingredients in a large bowl. Add shortening and soup. Beat at low to medium speed 2 minutes or 300 strokes with spoon. Add eggs and water, beat 2 minutes more. Pour into pans.

Bake 25 to 30 minutes until cake tests done. (Cool for 10 minutes.)

CREAM CHEESE FROSTING:

2 pkgs. (3 oz. each) cream cheese softened
1 tbsp. milk
1 lb. confectioners' sugar (sifted)

Blend cream cheese and milk. Add confectioners' sugar. Mix in 1/2 teaspoon vanilla.