Title: Soup To Nuts Cake
Categories: Dessert Cake
Yield: 1 Cake

2		Sticks oleo, softened
2	c	Sugar
5		Eggs
4	c	Graham cracker crumbs
1	c	Tomato soup (do not dilute)
1 1/2	ts	Baking soda
1 1/2	ts	Baking powder
2	ts	Vanilla

Cream together oleo and sugar. Add eggs. Beat. Add remaining ingredients and mix well. Batter will be thick. Pour into a well-greased 9 x 13 inch pan or tube pan. Bake in a preheated 350 degree oven 50 minutes.

Frost with lemon icing.

Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce and Clem Kohl

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