#1967 - Tomato Soup Cake

(by Shirley McNevich)

1 cup white sugar
1 egg
1 1/2 TBSP softened butter
1 cup of tomato soup
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. ground cloves
1 1/2 cups CAKE flour
Frosting: 1 - 8oz. Philadelphia cream cheese (softened); 1 tsp. vanilla; 1 1/4 cups Domino's powdered sugar

In a mixer add white sugar and butter--beat. Add egg--beat. Add tomato soup--beat. Add baking soda, baking powder, nutmeg, cinnamon and ground cloves--beat. Slowly add cake flour--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Frosting: in a mixer add cream cheese--beat. Add vanilla--beat. Slowly add powdered sugar--beat. Frost the cooled cake.