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1/2 c. butter 1 1/3 c. sugar 2 eggs 2 c. all-purpose flour 1/2 c. cocoa 1 Tbsp. baking powder 1 tsp. baking soda 1/4 c. warm water 1 (10 3/4 oz.) can condensed tomato soup Preheat oven to 350 degrees. Grease and flour 9 x 13-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. Let cool before frosting with cream cheese frosting. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |