TOMATO SOUP CAKE
12 to 16 servings

2 cups all-purpose flour
1 1/3 cups sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 can (10-3/4 ounces) tomato soup
1/2 cup vegetable oil
3 eggs
1/4 cup water
1 container (16 ounces) cream cheese frosting

Preheat the oven to 350 degrees. Coat two 8-inch round cake pans with nonstick cooking spray and lightly flour. In a large bowl, combine the flour, sugar, baking soda, allspice, and cinnamon; mix well. Add the soup, oil, eggs and water and beat until well combined. Pour into the cake pans and bake for 25 to 30 minutes, or until a wooden toothpick inserted in the center comes out clean. Allow to cool in the pans, then remove to a platter and frost with the cream cheese frosting.