Tomato Soup Chocolate Cake with Cream Cheese Frosting

This is quick and easy and sinfully delicious. If you are from the South you have probably eaten Tomato Soup Cake. But until recently I had never had Tomato Soup Chocolate Cake. The best part about this cake, you will have the ingredients on hand.

Tomato Soup Chocolate Cake
1 - 9x13-inch cake
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1/2 cup butter
1 1/3 cup sugar
2 eggs
2 cups all-purpose flour
1/2 cup powdered cocoa
1 tablespoon baking powder
1 teaspoon baking soda
1/4 cup warm tap water
1 can (10 3/4-ounces) condensed tomato soup

Preheat oven to 350 degrees F.

Grease and flour 9x13-inch baking pan.

In a large mixing bowl cream together butter and sugar; add eggs, beating until fluffy. In a small bowl mix together dry ingredients, including cocoa.

Mix tomato soup and water together.

Add dry and wet ingredients alternately to the butter/sugar bowl.

Bake 30 minutes and let cool before frosting.

Cream Cheese Frosting
8-ounce package cream cheese, softened to room temperature
1 stick butter, softened
4 cups powdered sugar
1 teaspoon vanilla
1 tablespoon milk or cream.

Cream butter and cream cheese together, then beat in powdered sugar. Add vanilla, and thin frosting out with milk as needed.