TOMATO SOUP CAKE

2 cups flour

1 tab. baking powder

1½ tea. cinnamon

1 tea. ginger

1 tea. baking soda

¼ tea. nutmeg

1/8 tea. cloves

1 1/3 cups sugar

4 tab. (½ stick) light corn-oil spread (60 to 70% fat)

1 can (10 ¾) oz. condensed tomato soup

2 large egg whites

1 tea. vanilla extract

confectioners’ sugar for garnish

Spray 13X9” metal baking pan with nonstick cooking spray. In medium bowl, combine flour, baking powder, cinnamon, ginger, baking soda, nutmeg and cloves. In large bowl with mixer on high beat sugar and light corn-oil spread well, about 2 min., constantly scraping bowl. Reduce speed to low; beat in undiluted soup, egg whites, vanilla and ¼ cup water. With mixer on low, gradually add flour mixture and beat until just blended. Pour batter in pan; spread evenly. Bake 350’ for 30 min. or until toothpick inserted in center comes out clean. Cool cake completely in pan on wire rack. When cool sprinkle lightly with confectioners’ sugar. Makes 16 servings.