Name: Campbells Tomato Soup Ginger Cake
Ingredients: 1 box spice cake mix (about 18 oz.); 1 10 3/4 oz. can Campbell's Tomato Soup; 1/2 cup Water; 2 eggs; 1/4 tsp. ginger (ground ); 1/2 cup walnuts (chopped ); Whipped Cream Cheese Frosting (see recipe below); Red food coloring paste; 1 14.1 oz. can Pepperidge Farm Creme Filled Pirouette Entertaining Cookies (French Vanilla flavor, ); Assorted colored sugars; 1 16 oz. box Confectioners sugar; 1 8 oz. pkg. cream cheese (softened); 1/2 cup butter; 1/2 tsp. rum extract; 1/2 cup butter; 1/2 tsp. rum extract; 1 16 oz. box confectioners' sugar

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The Official Campbell Kids 100th Birthday Celebration Cake

(NAPSA) – Since the Campbell Kids were born in 1904, they have found their way into the hearts and homes of millions of Americans. Over the last century, the round-faced, wide-eyed Campbell Kids have been featured in advertisements and on picture postcards and ornaments, in coloring books and storybooks, in games, clothes, dinnerware, and dolls, many of which are valuable collectibles today.

To celebrate their 100th birthday, Campbell’s has created a special birthday cake decorated by Rose Levy Beranbaum, noted baker and author of The Cake Bible.

Campbells Tomato Soup Ginger Cake

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Ingredients

1 box spice cake mix about 18 oz.
1 10 3/4 oz. can Campbell's Tomato Soup
1/2 cup Water
2 eggs
1/4 tsp. ginger ground
1/2 cup walnuts chopped
Whipped Cream Cheese Frosting see recipe below
Red food coloring paste
1 14.1 oz. can Pepperidge Farm Creme Filled Pirouette Entertaining Cookies French Vanilla flavor,
Assorted colored sugars
1 16 oz. box Confectioners sugar

Whipped Cream Cheese Frosting:

1 8 oz. pkg. cream cheese softened
1/2 cup butter
1/2 tsp. rum extract

1/2 cup butter
1/2 tsp. rum extract
1 16 oz. box confectioners' sugar

Instructions

Preheat oven to 350 F. Grease and lightly flour two 9' round cake pans.
Mix cake mix, soup, water, eggs and ginger according to pkg. directions. Stir in walnuts. Pour into prepared pans.
Bake 25 min. or until done.
Cool on wire racks 10 min. Remove from pans and cool completely.
Prepare Whipped Cream Cheese Frosting. Reserve 1/4 cup frosting. Fill and frost cake with remaining frosting.
Tint reserved frosting with red food coloring paste. Cut each of 22 cookies in half. Place cookies around side of frosted cake. Pipe red frosting on top of each cookie with small star decorating tip to resemble a small flame. Sprinkle top of cake with assorted colored sugars.

Whipped Cream Cheese Frosting:

Cream together cream cheese (softened) and butter in bowl until light and fluffy, using electric mixer at medium speed. Blend in rum extract. Gradually add confectioners' sugar, beating well after each addition, using low speed. Continue beating until smooth and creamy.