Cake:

1 can cream of tomato soup
1/2 c. all-purpose flour
1 c. sugar
1 c. dates
1 c. nuts
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. cloves
1 tsp. baking soda
1 tbsp. shortening

Frosting:

1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 tbsp. butter
1 tsp. vanilla
chopped nuts, for sprinkling

Mix all cake ingredients together and bake for 35 minutes at 350°F.

After cake has cooled, mix all frosting ingredients together and spread over cake. Sprinkle chopped nuts over top.

Serving Size: 8