Tomato Soup Cake

1/2 c shortening
1 1/3 c sugar
2 eggs
2 c flour
1 Tbs baking powder
1 tsp baking soda
1/tsp all spice
1 tsp cinnamon
1 10 3/4oz can tomato soup
1/4 c water
nuts & rasins optional

Preheat oven to 350* grease and flour a 9x13 cake pan or bunt pan. In medium bowl, cream shrtening and sugar. Add eggs and bead until fluffy. Sift dry inredients. Mix tomato soup and water. Add sifted ingredients and soup mixture alternately to creamed mixture. Pout into pan. bake 30 minutes in 9x13 pan or 40 min in a bunt pan

To frost:
blend 2 Tbs buter
3oz cream cheese
2 c powdered sugar
2 tsp vanilla
Spread over warm cake

Jenn Shurtz