½ cup butter
1 1/3 cups sugar
2 eggs
2 cups all-purpose flour
½ cup powdered cocoa
1 tablespoon baking powder
1 teaspoon baking soda
¼ cup warm tap water
1 can (10 ¾ oz.) condensed tomato soup
Preheat oven to 350°F.
Grease and flour a 9x13-inch baking pan.
In a large mixing bowl cream together butter and sugar; add eggs, beating until fluffy. In a small bowl mix together dry ingredients, including cocoa.
Mix tomato soup and water together.
Add dry and wet ingredients alternately to the butter/sugar bowl. Bake 30 minutes and let cool before frosting.