CAKE:

2 tbsp. butter, softened
1 egg
1 c. sugar
1 (11 oz.) can tomato soup
2 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1 c. chopped walnuts

ICING:

2 c. confectioners' sugar
1 lg. cream cheese
1 tsp. vanilla
1 tbsp. milk

Mix all cake ingredients until smooth. Bake at 350 degrees 35-40 minutes in a greased and lightly floured bundt pan. Cool 10 minutes on wire rack. Remove and cool completely.

When cake is completely cool, mix together confectioners' sugar, cream cheese, vanilla and milk. Whip until smooth and frost the cake.