Grace Bennett's Tomato Soup Cake

For all you fans of NBC’s Passions, here is the recipe for Grace Bennett’s Tomato Soup Cake. Truthfully, I haven’t tried it yet, but I’m dying to! I just can’t seem to get anyone in my family interested in it, and since I’m diabetic, I certainly don’t want to be the only one eating it! If you try it, let me know how you like it. It sounds like a good spice cake.

Grace Bennett’s Tomato Soup Cake

2 cups flour
1 cups sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoons allspice
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 can (10 ounces) condensed tomato soup
1/2 cup butter
2 eggs
1/4 cup milk
Pinch of nutmeg
Pinch of salt

Preheat oven to 350. Grease and flour two 8-inch round cake pans. Measure dry ingredients into large bowl. Add soup and butter and beat at low speed for 2 minutes. Add eggs and milk. Beat until well blended, scraping sides of the bowl as needed. Pour into pans and bake 35-40 minutes. Let stand in pans 10 minutes then turn out onto rack to cool. Frost with Cream Cheese Frosting.

Cream Cheese Frosting

Blend 8 ounces cream cheese (softened) with 1 tablespoon milk and teaspoon vanilla extract. Gradually add 1 pound sifted confectioners sugar. Beat until smooth. Add more milk if frosting is too thick.