1can condensed tomato soup(do not dilute) (10.75 ounces)
For the frosting:
½cupsalted butter(room temperature)
8ouncescream cheese(room temperature)
1 ½cupspowdered sugar
½cupchopped walnuts for sprinkling on top(optional)
Make the cake:
Spray a 9x13 baking pan with cooking spray. Preheat the oven to 350º Fahrenheit.
In the bowl of a stand mixer with the beater blade (or a large bowl with an electric mixer) cream together the butter and the sugar.
Add in the eggs and mix well.
Add in the flour, baking soda, baking powder and spices. Mix well.
Lastly, add in the soup, walnuts and raisins. Mix until combined, scraping the sides of the bowl as needed.
Pour the batter into the baking pan and bake for 28-30 minutes or until the center of the cake tests done.
Allow the cake to cool on a wire rack before frosting.
Make the frosting:
In a medium bowl, cream together the butter, cream cheese and vanilla (using a hand or stand mixer) until smooth.
Add in the powdered sugar and beat until smooth.
Assemble the cake:
Use a rubber spatula to spread the cream cheese frosting over the cooled cake.
Sprinkle with walnuts.
Store any leftover cake in the refrigerator in a sealed container.
Refer to the article above for more tips and tricks.The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**