Tomato Soup Cake (gertrude Ingraham)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Cakes, Desserts | 1 | Servings | |
INGREDIENTS
| 1 | c | Sugar |
| 1/2 | c | Shortning |
| 1 | t | Baking soda |
| 1 | c | Tomato soup |
| 2 | c | Flour |
| 1/2 | t | Salt |
| 2 | t | Baking powder |
| 1/2 | t | Cinnamon, nutmeg and cloves |
| 1/2 | c | Nuts, chopped |
| 1/2 | c | Raisins, optional |
| 1 | Cream cheese | |
| 1 1/2 | c | Confectionary sugar |
INSTRUCTIONS
Fat grams per serving: Approx. Cook Time: ` 1. cream together sugar and shortning 2.In a separate bowl add baking soda to tomato soup. (it will fizz) 3. Mix together flour,salt, b.p., and spices. 4. Add alternately to the first mixture. Always start and end with soup mixture. Fold in nuts, etc. Bake in loaf pan 1 hour at 350 FROSTING: Blend Cream cheese and confectionary sugar. Spread on cooled cake From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 2475
Calories From Fat: 388
Total Fat: 46g
Cholesterol: 4.9mg
Sodium: 4163.4mg
Potassium: 1149.5mg
Carbohydrates: 491.6g
Fiber: 16.7g
Sugar: 266.6g
Protein: 40.3g