This cake is my hubbies favorite. I made this some years ago and it was a winner. I got the recipe from one of Taste of Homes 1995 editions. The secret ingredient is Tomato soup. I cut this recipe in half for just the two of us. To see the original recipe CLICK HERE .
I made a low calorie cream cheese frosting for this cake. Recipe below.
1-8 oz package of 1/3 less fat Philadelphia Cream Cheese, room temperature.
1/4 cup Splenda
2 Tablespoons powdered sugar
1/2 teaspoon vanilla
1 cup cool whip lite.
2 Tablespoons walnuts, chopped
Mix cream cheese until soft. Add other ingredients and mix till completely blended.
Spread evenly on Cake.
sprinkle walnuts over cake
place cake in fridge till you serve it.
I used my Kitchen Aid blender to mix mine.
I used half the recipe for the half cake.