Thursday, December 8, 2011

Tomato Soup Cake with Cream Cheese Frosting

 Tomato Soup Cake with Cream Cheese Frosting

1 egg, beaten
1/2 c Crisco
1 c sugar
1/8 tsp. salt
2 c flour
1 c raisins
1 tsp baking soda
1 can undiluted tomato soup
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1 tsp. baking powder
1/2 c chopped walnuts

Sift dry ingredients, add to melted Crisco and sugar mixture. Add egg and soup mix together. Fold in floured raisins and nuts. Pour into well greased tube pan and bake for 60 minutes at 350 degrees. When cool frost with Cream Cheese Frosting.


Combine 8 oz cream cheese with 1 stick (1/2 cup) softened butter, 1/4 cup milk, 1/8 tsp ground ginger, and 1 Tblsp vanilla extract. Beat until creamy. Gradually add the contents of a 2 lb bag of powdered sugar, beating after each addition. You may or may not have to use the whole bag before getting a good, thick consistency.

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