Title: Tomato Soup Spice Cake
Categories: Miamiherald, Desserts
Yield: 12 Servings

2 c All purpose flour or
2 1/4 c Cake flour
1 ts Baking soda
1 1/2 ts Allspice
1 ts Cinnamon
1/2 ts Cloves
1 1/3 c Sugar
4 ts Baking powder
1 cn Condensed tomato soup
-(10 3/4 oz)
1/2 c Shortening
2 Eggs
1/4 c Water

Preheat oven to 350 degrees F. Generously grease and
flour 2 round 8- or 9-inch layer pans, or a
9-by-13-inch oblong pan or a 2 1/2 qt Bundt pan.
Measure dry ingredients into a large bowl. Add soup
and shortening. Beat at low speed for 2 minutes or
300 strokes with a spoon, scraping sides and bottom of
bowl constantly. Add eggs and water. Beat 2 minutes
more, scraping bowl frequently. Pour into ppans.
Bake for 35-40 minutes for layers or oblong, 50-60 for
Bundt pan. Let stand in pan 10 minutes before
removing to cool on wire rack. Sprinkle with
confectioners sugar or frost with cream cheese
frosting.

Nutritional info per serving w/o frosting: 264 cal; 4g
pro, 41g carb, 10g fat (33%), .6g fiber, 36mg chol,
366g sod. Exchanges: 2.7 bread, .2 meat, 1.9 fat

Source: Miami Herald 9/14/95
format: 8/10/96, Lisa Crawford
Posted to MM-Recipes Digest V3 #217

Date: 11 Aug 96 21:08:50 EDT

From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>