Tomato Soup Cake
|Cake flour/1 3/4 cups sifted all purpose flour||2 Cup (32 tbs), sifted|
|Sugar||1 Cup (16 tbs)|
|Baking powder||3 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Hydrogenated shortening||1⁄2 Cup (8 tbs)|
|Condensed tomato soup||10 1⁄2 Ounce (1 Can)|
Preheat oven to 350°.
Grease and flour two 8 inch round layer pans.
Sift dry ingredients together into large bowl.
Add shortening and 1/2 can soup.
Beat on medium speed of electric mixer 2 minutes (150 strokes per minute by hand).
Add remaining soup and eggs.
Beat 2 minutes more, scraping bowl frequently.
Pour into pans.
Bake 30 to 35 minutes.
Let stand in pans 10 minutes; remove and cool on rack.
Frost with CREAM CHEESE FROSTING or use your favorite white frosting.