Tomato Soup Spice Cake

Got this out of The Cake Mix Doctor cookbook. Absolutely wonderful! Sounds funny to put tomato soup in a cake, but you won't be disappointed. I fixed it for church and got a few requests for the recipe.

• Ready In: 40 mins
• Yields: 1 cake

Ingredients

• 1  package  spice cake mix
• 1  can  condensed tomato soup
• 3  large eggs
• 1⁄3 cup  vegetable oil
• 1⁄2 cup raisins
• 1⁄4 cup water
• 1⁄2 cup  chopped pecans
•  cinnamon  buttercream frosting

Directions

1. Preheat oven to 350 degrees.
2. Grease 2 9" round cake pans.
3. Place mix, undiluted soup, eggs, oil and water in large mixing bowl.
4. Beat on low 1 minute.
5. Stop mixer, scrape sides of bowl.
6. Beat on medium 2 to 3 minutes.
7. Fold in raisins and pecans.
8. Bake 28 to 31 minutes.
9. Remove to cooling rack for 10 minutes.
10. Invert cake 2 times until right side up.
11. Then cool 30 minutes more.
12. Frost with Cinnamon Buttercream Frosting.
13. Store in refrigerator, covered, until ready to serve.