1 1/3 cups sugar
4 teaspoons baking powder
1 1/2 teaspoons allspice
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 (10 3/4-ounce) can condensed tomato soup
1/2 cup vegetable shortening
2 eggs
1/4 cup water
Frosting:
1 (8-ounce) package cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2 tablespoons milk
1 (1-pound) box confectioner's sugar
Grease and flour 2 9-inch cake pans or spray with baking spray. Preheat oven to 350 degrees. Place flour, sugar, baking powder, allspice, baking soda, cinnamon, and cloves in a large mixing bowl. Whisk to mix well. Add tomato soup, shortening, eggs, and water. Beat on LOW with an electric mixer until combined. Mix on medium-high for 4 minutes. Pour batter into prepared pans. Bake 22 to 25 minutes. Let cakes cool in pans for 5 minutes then remove to cooling racks to cool completely. To make frosting, beat cream cheese, butter, vanilla and milk until creamy. Gradually add in confectioner's sugar. Spread icing between cake layers and on sides and tops. Store in refrigerator.