2 c. sifted cake flour or 1 3/4 c. sifted allpurpose flour
1 c. sugar
3 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 c. hydrogenated shortening
1 can (10 1/2 oz.) condensed tomato soup
2 eggs
Preheat oven to 350 degrees.
Grease and flour 2 (8 inch) round layer pans.
Sift dry ingredients together into large bowl.
Add shortening and 1/2 can soup. Beat on medium speed of electric mixer 2 minutes (150 strokes per minute by
hand).
Add remaining soup and eggs.
Beat 2 minutes more, scraping bowl frequently.
Pour into pans.
Bake 30 to 35 minutes.
Let stand in pans 10 minutes; remove and cool on rack.
Frost with Cream Cheese Frosting or use your favorite white frosting. VARIATIONS:
DATE AND NUT:
Fold 1 1/2 cups chopped dates and 1 cup chopped walnuts into batter after mixing.
Pour into greased and floured pan (9 x 5 x 3 inches).
Bake in a 350 degree oven for about 1 hour.
NUT OR RAISIN:
Fold 1 cup chopped
nuts or 1 cup chopped raisins into batter after mixing.
Pour into 2 greased and floured 8inch round layer pans.
Bake in a 350 degree oven for 30 to 35
minutes.
Dunedin, Florida
155344
ITALIAN
CREAM
CAKE
1 stick butter
2 c. sugar
1/2 c. Crisco
1 c. buttermilk
2 c. flour
5 egg yolks
5 egg whites
1 tsp. soda
1 tsp. vanilla
1 c. nuts
1 can angel flake coconut
Cream shortening (butter and Crisco) and sugar.
Add egg yolks and beat well. Combine flour and soda.
Add to creamed mixture with buttermilk alternately.
Stir in vanilla, coconut and nuts.
Fold in beaten egg whites.
Bake in greased and floured pans at 350 degrees for 25 minutes for layers.
Serves 8 to 10. Largo, Florida
155345
WHIPPED
CREAM
CAKE
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