Tomato Soup Cake II

Ingridients

2 1/4 cups cake flour

1 1/3 cups white sugar

4 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1 (10.75 ounce) can condensed tomato soup

1/2 cup shortening

2 eggs

1/4 cup water

Directions

Prep 30 m

Cook 40 m

Ready In 1 h 10 m

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 13 inch pan.

Measure flour, baking soda, baking powder, soda, and spices into a large bowl. Add condensed soup and shortening. Beat at low to medium speed for 2 minutes, scraping sides and bottom of bowl constantly. Add eggs and water; beat 2 minutes more, scraping bowl frequently. Pour batter into prepared pan.

Bake 35 to 40 minutes. Cool in pan for 10 minutes; remove and cool completely on rack. Frost with cream cheese frosting.