Weekend Recipes Blog Hop: Tomato Soup Spice Cake

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Create a new Weekend Recipes blog post. Include the Weekend Recipes button by copying and pasting the code above. (You are also welcome to copy and paste these instructions in their entirety, or any portion of this Weekend Recipes blog post!) Every recipe that I post will get posted on my Kimmie's Fav Recipes.

2 cups all-purpose flour
1 1/3 cups sugar
4 teaspoons baking powder
1 1/2 teaspoons ground allspice
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 can (10 3/4 ounces) Condensed Tomato Soup (I prefer Cambell's)
1/2 cup margarine/butter
2 eggs
1/4 cup water
Cream Cheese Frosting (optional)

1.Heat the oven to 350°F. Grease a 13x9-inch baking pan.
2.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.
3.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. Frost with the Cream Cheese Frosting.

Cream Cheese Frosting:
Beat 1 package (8 ounces) cream cheese, softened, 2 tablespoons milk and 1 teaspoon vanilla extract in a medium bowl with an electric mixer on medium speed until the mixture is creamy. Slowly beat in 1 package (16 ounces) confectioners' sugar until the frosting is desired consistency.

** I like to make this recipe without the frosting to cut back on calories and fat, and I only add 1cup of sugar as a preference. This cake stays nice and moist, and can be frozen. This cake works well with vegan substitutes!

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