TOMATO SOUP SPICE CAKE

      Title: TOMATO SOUP SPICE CAKE
  Categories: Miamiherald, Desserts
       Yield: 12 Servings
  
       2 c  All purpose flour or
   2 1/4 c  Cake flour
       1 ts Baking soda
   1 1/2 ts Allspice
       1 ts Cinnamon
     1/2 ts Cloves
   1 1/3 c  Sugar
       4 ts Baking powder
       1 cn Condensed tomato soup
            -(10 3/4 oz)
     1/2 c  Shortening
       2    Eggs
     1/4 c  Water
  
   Preheat oven to 350 degrees F.  Generously grease and flour 2 round
   8- or 9-inch layer pans, or a 9-by-13-inch oblong pan or a 2 1/2 qt
   Bundt pan. Measure dry ingredients into a large bowl.  Add soup and
   shortening. Beat at low speed for 2 minutes or 300 strokes with a
   spoon, scraping sides and bottom of bowl constantly. Add eggs and
   water. Beat 2 minutes more, scraping bowl frequently.  Pour into
   ppans. Bake for 35-40 minutes for layers or oblong, 50-60 for Bundt
   pan. Let stand in pan 10 minutes before removing to cool on wire
   rack. Sprinkle with confectioners sugar or frost with cream cheese
   frosting.
   
   Nutritional info per serving w/o frosting: 264 cal; 4g pro, 41g carb,
   10g fat (33%), .6g fiber, 36mg chol, 366g sod. Exchanges: 2.7 bread,
   .2 meat, 1.9 fat
   
   Source: Miami Herald 9/14/95 format: 8/10/96, Lisa Crawford
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