By Georgia
Description:
Sounds yukky, tomato soup in cake... it tastes a lot like pumpkin bread. I promise...
Ingredients:
1 1/3 cup sugar
1/2 cup shortening
2 eggs
2 cups flour
1 tsp soda
4 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1 can tomato soup
1 cup chopped pecans or walnuts
Directions:
Cream sugar and shortening; add eggs. Sift together dry ingredieints; add to creamed mixture alternatley with soup. Add nuts.
Pour into greased and floured bundt pan, 2 loaf pans or 4 mini loaf pans.
Bake at 375 for 30-40 minutes.
Cool and slice. It is very good with cream cheese icing spread on each slice or drizzled while cake is still warm on top.
Prep Time: 10 minutes Cook Time: 30 minutes
Category: Desserts Servings: 8
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