Tomato Soup Chocolate Cake

• 1/2 cup butter, softened
• 1 2/3 cups sugar
• 2 eggs
• 2 cups flour
• 1/2 cup baking cocoa
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/4 cup water
• 1 (10 3/4 ounce) can tomato soup
• 1 cup walnuts or 1 cup pecans, chopped
• Cream Cheese Glaze
• 2 tablespoons butter, softened
• 3 ounces cream cheese, softened
• 2 cups powdered sugar
• 2 teaspoons vanilla

1. Preheat oven to 350 deg. Grease and flour A 9"x13" pan or a Bundt pan.
2. Cream together butter and sugar. Add eggs, and beat until fluffy.
3. Whisk together dry ingredients.
4. Mix tomato soup and water.
5. Add dry ingredients and soup mixture alternately to creamed mixture. Fold in nuts.
6. Pour into pan and bake 30 minute in 9x13" pan, or 40 minute in Bundt pan.
7. Mix the glaze ingredients until smooth, and spread on cake when just slightly warm.

butter, sugar, eggs, flour, baking cocoa, baking powder, baking soda, water, tomato soup, walnuts, cream cheese, butter, cream cheese, powdered sugar, vanilla

Taken from www.food.com/recipe/tomato-soup-chocolate-cake-3848 (may not work)