Amazing corn cake

Yield: 1 servings

Measure Ingredient
1 can (17 ounces) cream-style corn
½ cup Packed brown sugar
¾ cup Sugar
3 Eggs
1 cup Vegetable oil
1 tablespoon Baking powder
2¼ cup All-purpose flour
1 teaspoon Baking soda
1 teaspoon Salt
1 teaspoon Ground cinnamon
½ cup Raisins
½ cup Chopped nuts CARAMEL FROSTING:
4 tablespoons Butter or margarine
½ cup Packed brown sugar
¼ cup Milk
2 cups Sifted confectioners' sugar (or more)

In a mixing bowl, combine corn and sugars. Add eggs and oil; beat until well blended. Combine dry ingredients; add to batter and mix well. Stir in raisins and nuts. Pour into a greased 1 3-in. x 9-in. x 2-in. baking pan. Bake at 350! for 30-35 minutes or until cake tests done. Cool thoroughly. For frosting, bring butter and brown sugar to a boil over medium heat. Remove from the heat. Stir in milk. Stir in confectioners' sugar until frosting is desired consistency. Frost cooled cake. Yield: 12-15 servings. From the files of Al Rice, North Pole Alaska. Feb 1994

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