Set Oven on 350 Degrees. Place the cake mix, undiluted Tomato Soup, eggs, oil and water in a large bowl and mixer until well blended. Fold in Raisins and chopped pecans until well blended in the batter. Pour into two 9 inch cake pans or 13 x 9 pan. Bake the cakes 28 to 31 minutes. Take cake out of oven to cool. Meantime, prepare the Cinnamon Buttercream Frosting. Place butter in mixing bowl and mix until fluffy. Add powdered sugar, add 3 tablespoon of milk and vanilla and butter flavoring and mix until fluffy. Then add the ground cinnamon and mix well. When the cake is completely cooled, frost the cake. Let set in the Fridge for 20 minutes before serving.
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|Serving Size: 1 Serving (309g)|
|Recipe Makes: 8|
|Calories from Fat: 1044 (60%)|
|Amt Per Serving||% DV|
|Total Fat 116g||155 %|
|Saturated Fat 22.4g||112 %|
|Monounsaturated Fat 63.4g|
|Polyunsanturated Fat 26.6g|
|Cholesterol 219.4mg||67 %|
|Sodium 427.1mg||15 %|
|Potassium 246.7mg||6 %|
|Total Carbohydrate 181.4g||53 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 179.6g|
|Protein 6.5g||9 %|
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Calories per serving: 1752
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