2 c. sugar
4 tbsp. butter
2 eggs
1 can tomato soup
1 can water
3 c. flour
1 tsp. baking soda
3 tsp. baking powder
2 tbsp. cinnamon
1 tsp. ground cloves
1/2 tsp. nutmeg

Cream sugar, butter and eggs on high speed with mixer. Add tomato soup and blend. Sift flour, baking soda, baking powder, cinnamon, cloves and nutmeg in separate bowl. Alternate dry ingredients with water to creamed ingredients.

Note: Remember to start and end with the same ingredients, whether it is the dry or water.

Bake at 350 degrees for approximately 40 minutes or until cake springs back in center when touched.