|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.