Yield: 1 servings
Measure | Ingredient |
---|---|
1 can | Cream-style Corn -- 17 |
\N \N | Ounces |
½ cup | Packed brown sugar |
¾ cup | Sugar |
3 eaches | Eggs |
1 cup | Vegetable oil |
1 tablespoon | Baking powder |
4 tablespoons | Butter or margarine |
½ cup | Packed brown sugar |
2¼ cup | All-purpose flour |
1 teaspoon | Baking soda |
1 teaspoon | Salt |
1 teaspoon | Ground cinnamon |
½ cup | Raisins |
½ cup | Nuts -- chopped |
¼ cup | Milk |
3 cups | Sifted confectioners' sugar |
CARAMEL FROSTLNG
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 13-in. x 9-in. x 2-in. baking pan. Bake at 350 deg. 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 Recipe By : Country Woman