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1/2
cup real butter, softened
1-1/3 cups sugar
2 eggs
2 cups flour
1/2 cup baking cocoa
1 tbsp. baking powder
1 tsp. baking soda
1/4 cup water
1 can (10 3/4 oz.) condensed tomato soup
1 cup chopped nuts (your choice, or leave them out).
Preheat oven to 350 degrees. Grease and flour a 9"x13" pan.
Cream together butter and sugar. Add eggs, and beat until fluffy. Whisk
together dry ingredients. Mix tomato soup and water. Add dry ingredients
and soup mixture alternately to creamed mixture. Fold in nuts. Pour into
pan, bake for 30 minutes.
Frost with
your favorite frosting after the cake has cooled. Buttercream is nice.
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