Ingredients
2cupsall purpose flour
1cupsugar
4tspbaking powder
1½tspallspice
1tspbaking soda
1tspground cinnamon
½tspcloves
1canCampbell’s® Condensed Tomato Soup
½cupvegetable shortening
2eggs
¼cupwater
8ozcream cheese,(1 package) softened
2tbspmilk
1tspvanilla extract
16ozconfectioners’ sugar,(1 package)
Preparation
Heat the oven to 350 degrees F. Grease a 13×9-inch baking pan.
Stir the flour, sugar, baking powder, allspice, baking soda, cinnamon, and cloves in a large bowl. Add the soup, shortening, eggs, and water.
Beat with an electric mixer on low speed just until blended. Increase the speed to high and beat for 4 minutes. Pour the batter into the pan.
Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 20 minutes.
Beat cream cheese, milk, and vanilla extract in a medium bowl with an electric mixer on medium speed until the mixture is creamy. Slowly beat in confectioners’ sugar until the frosting is desired consistency.
Frost cooled cake with frosting.
Serve and enjoy.
