TOMATO SOUP CAKE 
1/2 c. shortening
1 c. brown sugar
1 can tomato soup
1/2 c. milk
1/2 c. chopped nuts
1 c. raisins or dates
2 c. flour
2 tsp. baking powder
1 tsp. each cinnamon, cloves and nutmeg

Bake 350 degrees, 35 to 40 minutes, 9x13 pan.

FROSTING:

1 1/2 c. powdered sugar
1 pkg. Philadelphia cream cheese
1/4 c. butter
1 tsp. vanilla

Mix and put on cake.

 

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