Ingredients
2 cups all-purpose flour
1 Tbs baking powder
1/2 tsp baking soda
1/2 tsp cloves
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup shortening
1 cup of sugar
2 eggs well beaten
1/4 cup water
1 10.75oz can tomato soup
1 cup raisins optional
1/2 cup walnuts chopped
FROSTING
1/2 cup butter
1 cup brown sugar
1/4 cup milk
2 cups powdered sugar
1 1/2 tsp vanilla

Instructions
Preheat oven to 375. Spray a 9"x13" baking pan with non-stick cooking spray, set aside.
In a medium bowl whisk together your flour, baking powder, baking soda, cloves, cinnamon, and nutmeg, set aside.
In a large bowl add your shortening and sugar and beat with a hand mixer until combined.
Add in your eggs, water, and tomato soup and beat until well blended.
Pour in your flour mixture and beat again until no flour streaks remain.
Fold in your raisins and powdered sugar and then spread into prepared baking pan and bake for about 35 minutes.
FROSTING
In a medium pot on the stove melt together your butter, brown sugar, and milk over low heat and bring to a boil and boil for a few minutes.
Remove from heat and let cool slightly where it's easy to touch.
Once cooled add your powdered sugar in one cup at a time whisking after each addition, then whisk in your vanilla.
Spread over cake and cut and serve.

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