"Canned tomato soup replaces some of the oil in this spice cake, decreasing the fat, boosting the color and (surprise!) enhancing the taste. —Hannah Thompson, Scotts Valley, California..."
INGREDIENTS
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1 package spice cake mix (regular size)
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1 can (10-3/4 ounces) condensed tomato soup, undiluted
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3 large Nellie’s Free Range Eggs
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1/2 cup water
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1 can (16 ounces) cream cheese frosting