THANKS MOM

FOR AS LONG AS CAN REMEMBER, THIS WAS ONE OF MY FAVORITE DESSERTS MY MOM

MADE FOR US. AS THE COOKING BUG GRABBED ME, I MADE THIS FOR FRIENDS.

BUT THE ONE RULE WAS…NEVER TELL THEM WHAT IT WAS UNTIL THEY HAD FINISHED THE

FIRST PIECE. THERE WAS ALWAYS A SECOND.

MOM’S TOMATO SOUP CAKE

(yes it was from the Campbell’s Cookbook)

2 cups all-purpose flour

1 1/3 cups sugar

4 teaspoons baking powder

1 1/2 teaspoons ground allspice

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup

1/2 cup vegetable shortening

2 eggs

1/4 cup water

Optional: Walnuts, Pecans, Raisins

Cream Cheese Frosting

·         Heat the oven to 350°F.  Grease a 13x9-inch baking pan.

·         Stir the flour, sugar, baking powder, allspice, baking soda, cinnamon and cloves in a large bowl.  Add the soup, shortening, eggs and water.  Beat with an electric mixer on low speed just until blended.   Increase the speed to high and beat for 4 minutes.  Pour the batter into the pan.

·         Bake for 40 minutes or until a toothpick inserted in the center comes out clean.  Let the cake cool in the pan on a wire rack for 20 minutes.  Frost with the Cream Cheese Frosting.

·         Cream Cheese Frosting: Beat 1 package (8 ounces) cream cheese, softened, 2 tablespoons milk and 1 teaspoon vanilla extract in a medium bowl with an electric mixer on medium speed until the mixture is creamy.  Slowly beat in 1 package (16 ounces) confectioners' sugar until the frosting is desired consistency.