Tomato Soup Spice Cake

I found this recipe in an old magazine and had to try it. It was pretty easy to make and has a nice color and a great taste. If you taste the batter you can taste the tomato soup, but after it's baked you can't tell. Does this count as a vegetable? My family loved it, but don't tell Sloan that it has soup in it!

Tomato Soup Spice Cake

2 cups flour
1 teaspoon baking powder
1 teaspoon soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup shortening
1 cup sugar
1 egg
1 can tomato soup

Heat oven to 350 degrees. Spray a 9x13 inch pan with Pam.

Whisk the dry ingredients (except sugar) in a bowl.

In a mixer beat the shortening and sugar for 2 minutes. Add the egg and beat well. Alternately add the dry ingredients with the dry ingredients. The batter will be super thick. Spoon into the prepared pan and smooth the top. Bake for 30 minutes. Cool on completely then frost.

Lemon Cream Cheese Frosting

1 8 oz package cream cheese, room temperature
1/4 cup butter, room temperature
2 tablespoons lemon juice
zest from 1 lemon
5 cups powdered sugar

Beat cream cheese and butter until light and fluffy, about 3 minutes. Add the lemon juice, lemon zest and powdered sugar and beat for 3 more minutes. Frost cake.