1/2 c. marg
1 c. sugar
1 1/2 c. flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. salt
1 c. raisins (optional)
3/4 c. chopped walnuts (optional)
1 tsp. baking soda
2 tsp. hot water
10 oz. can tomato soup
Prepare oven to 350 degrees. Cream butter and sugar together in mixing bowl. Add egg and beat well.
Measure flour and dry ingredients together in separate bowl. Mix thoroughly.
Mix baking soda with hot water.
Stir into tomato soup.
Add to butter mixture in 2 parts alternately with flour mixture in 3 parts, beginning and ending with flour.
Scrape into greased 9 X 13 inch pan.
Bake in oven for 35 to 45 minutes until an inserted wooden pick comes out clean. Cool.
Ice with your favorite icing or a cream cheese frosting. – See more at: http://www.momspantrykitchen.com/moms-family—tomato-soup-cake.html#sthash.0tHRauSa.dpuf