Tomato Soup Cake with Cream Cheese Frosting

Ingredients

• FOR THE CAKE:
• 4 Tablespoons Shortening/Crisco
• 2 cups Granulated Sugar
• 2 cans (10.75 Oz. Each) Condensed Tomato Soup
• 2 teaspoons Baking Soda
• 3 cups Flour
• 2 teaspoons Cinnamon
• 2 teaspoons Nutmeg
• ½ teaspoons Ground Cloves
• FOR THE FROSTING:
• 8 ounces, weight Cream Cheese, Softened
• 1 pound Powdered Sugar
• 2 Tablespoons Milk, Or More To Reach Desired Consistency For Icing

Preparation Instructions

Cream together shortening and sugar. In a separate bowl, combine the tomato soup and baking soda. Once combined, mix into the creamed sugar mixture. Add all other cake ingredients in the order listed. Spread into a prepared bundt pan and bake at 350F for approximately 55 minutes, until done. Let cool.

For make the cream cheese frosting, cream together powdered sugar and cream cheese in a bowl. Add enough milk to make it spreadable, usually about 2 tablespoons. Pour over the cooled cake.