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"no Egg" Tomato Soup Cake

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“MOST of these cakes listed include eggs. This has been in my family for over 50 years, and is always well-received. It is baked in a loaf pan, and iced with either cream cheese or plain white icing.”
READY IN:
1hr 15mins
SERVES:
8-10
YIELD:
1 loaf
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Cream butter and sugar together.
  2. Add tomato soup.
  3. Add water, rinsing can.
  4. Sift dry ingredients together.
  5. Add dry ingredients to creamed product.
  6. Spray generously loaf pan with butter and flour spray.
  7. Pour batter into pan.
  8. Bake at 350 degrees for 1 hour.
  9. Let cool for 10 minutes and remove from pan.

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