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Tomato Soup Cake Recipe

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This recipe for Tomato Soup Cake, by , is from The John H. Groberg Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jane Garner
Added: Saturday, April 29, 2006


1/2 c. shortening
2 c. flour
1 1/3 c. sugar
4 tsp. baking powder
2 eggs
1 tsp. soda
1/4 c. water
1 1/2 tsp. allspice
1 can tomato soup
1 tsp. cinnamon

Cream Cheese Frosting:
1 (4 oz) cream cheese
2 tsp. vanilla
1/4 c. butter
1-2 T. milk
4 c. powdered sugar
dash of salt

For cake: Cream shortening and sugar. Add eggs and beat until fluffy. Add water and tomato soup and stir. Measure and sift the flour, baking powder, soda, allspice and cinnamon. Stir until well blended. Pour into a greased 9x13 cake pan.
Bake 350 for 30-40 minutes. Cool and frost with Cream Cheese frosting.

For frosting: Beat cream cheese and butter until well blended. Add powdered sugar, vanilla, salt and 1 T. milk. Whip until fluffy. Add more milk if needed.




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