Recipe Talk

I am looking for a recipe for choclate cake that was in "womans word a few years ago. Of course the magazine was thrown out. I made this cake once and it was a huge success. It had tomatoe sauce in it. I remember that it had brown sugar, egg yolks, coaco and of course flour but I just don;t remember how much of everything. If anyone knows of such a recipe I would be most grateful. I would like to make this for my sons 17th birthday on the 22nd of December. I made it into a blackforest cake. It did stop your heart with one piece but it sure was good!!!!
Thank so much
Kelly

TOMATO SOUP CAKE

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4 c. flour
1 1/2 tsp. baking soda
1 tsp. baking powder
2 tsp. cinnamon
1/4 tsp. ground cloves
1/2 tsp. nutmeg
1 c. butter, softened
1 (1 lb.) box brown sugar
2 eggs
1 (10 3/4 oz.) can tomato
soup, undiluted
2 c. chopped nuts
1 c. raisins

Sift together flour, baking soda, baking powder, cinna-
mon, ground cloves and nutmeg; set aside. In large bowl cream
butter until light and fluffy. Gradually beat in sugar. Add
eggs and beat until mixture is fluffy. Pour soup into a 2 cup
measure. Add enough water to measure 2 cups. At low speed,
add flour mixture alternately with tomato soup to the but-
ter/sugar mixture until you have a smooth batter. Stir in nuts
and raisins. Pour batter into a greased and floured 9 x
13-inch baking pan. Bake at 350 degrees for 1 hour. Frost with cream
cheese frosting if desired.
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TOMATO SOUP CAKE

2 tbsp. butter
1 c. sugar
1 tsp. each cloves, cinnamon & nutmeg
1/4 tsp. salt
1 can tomato soup, add 1 tsp. baking soda
2 c. flour
1/2 c. nuts & 1/2 c. raisins (optional)

Bake at 350 degrees for 50 or 60 minutes. Cream butter and sugar well. Add all dry ingredients to flour. Add to cream sugar alternately with tomato soup.

CREAM CHEESE FROSTING:

1 (3 oz.) pkg. cream cheese
3 tbsp. milk
3 c. sifted confectioners' sugar
1/2 tsp. salt

For vanilla frosting, add 1 teaspoon vanilla. For chocolate, omit vanilla and add 2 squares of chocolate, melted.