Amazing corn cake
1 servings
Ingredients
| Quantity | 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) |
Directions
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