Favorite Tomato Soup Cake

• 2 c. flour
• 3 tsp. baking powder
• 1/2 tsp. cinnamon
• 1/2 tsp. ground cloves
• 1/2 tsp. nutmeg
• 1/4 tsp. soda
• 1/2 c. shortening
• 1 c. sugar
• 2 eggs
• 1 can tomato soup

1. Preheat oven to 350u0b0.
2. Grease and flour two 8-inch round pans or one 9 x 13-inch pan.
3. Stir dry ingredients together; set aside. In a large bowl, thoroughly cream the shortening and sugar.
4. Add eggs; beat until light and fluffy.
5. Add alternately the dry ingredients and the soup.
6. Mix until smooth after each addition. If desired, 1 cup of chopped nuts or raisins may be folded into batter after the dry ingredients and soup have been added.
7. Pour into pans.
8. Bake for 30 to 35 minutes.
9. Remove from oven and let cool 10 to 15 minutes.
10. Remove from pans.
11. Cool thoroughly.
12. Frost with your favorite white frosting.

flour, baking powder, cinnamon, ground cloves, nutmeg, soda, shortening, sugar, eggs, tomato soup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=661098 (may not work)