Amanda Butler, over at Crescat Sententia, has some scaaary cake recipes. I'm as white trashy as the next girl; for example, I make a mean ham baked in Coke. But, margarine and artifical butter flavoring? For god's sake, woman, just substitute butter!! Crisco has its place in certain baked goods, because it gives a flaky lightness. But not cakes, please. Please. I know loyal reader Mitch Mills eschews Crisco, but I stand firm on this. Half butter and half Crisco makes a superior pie crust. I'd happily use leaf lard, if anyone would sell it to me, but I find packaged lard too porky for sweet baking. (Leaf lard is rendered from the fat surrounding the internal organs, and is reputed to have the most delicate flavor, but I wouldn't know.) The tomato soup cake (which I've never made either) is a reaction to WWII shortages of eggs and butter, I think, and since we don't have those problems now it should be retired, along with all the mid-century Joy of Cooking eggless, butterless cakes based on packaged mayonnaise. It reminds me of the "Mock Apple Pie" recipe from the back of old Ritz boxes (in which delicious, buttery Ritz crackers do the duty of apples). Five times as expensive as real apples, and the flavor....? My dad made it once, because he has a pioneering and experimental spirit. Verdict: that is one nasty-ass pie full of salty crackers.