Tomato Soup Cake

CAKE INGREDIENTS:

1/2 cup solid shortening
1 cup sugar
1 (10 1/2 oz.) can condensed tomato soup
1 1/4 cups chopped nuts (pecans or walnuts are good)
1 tsp. baking soda
1 cup raisins
1 1/2 cups flour
1 tsp. baking powder
1 1/2 tsp. ground nutmeg
2 1/2 tsp. ground cinnamon
1 tsp. ground allspice
1/2 tsp. ground cloves

ICING INGREDIENTS:

3 oz. cream cheese
1 tsp. vanilla extract
1 cup powdered sugar
1/4 cup chopped nuts

Preheat ovent to 375 degrees. Grease a 10-inch square cake pan. Cream shortening and sugar in a large bowl. Stir in tomato soup (undiluted) and then mix in soda, raisins, just 1 cup of the nuts, flour, baking powder and spices mixing well after each addition. Spread batter into prepared pan and bake for 45 minutes. When cake is done, remove it from oven and loosen edges with a knife. Let cool before frosting. Icing... Place cream cheese in a small bowl and let it soften at room temperature. Add vanilla and sugar. Mix well. Spread icing on cooled cake. Sprinkle with remaining 1/4 cup nuts and serve. Enjoy!