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Ingredients
| canned yellow sweet creamed corn: 1 14.75oz can |
| dark brown sugar (packed): 1/2 cup |
| granulated sugar: 3/4 cup |
| eggs: 3 |
| vegetable oil: 1 cup |
| baking powder: 1 Tbl |
| all-purpose flour (unsifted): 2 1/4 cups |
| baking soda: 1 tsp |
| salt: 1 tsp |
| ground cinnamon: 1 tsp |
| walnuts (chopped): 1/2 cup |
| seedless raisins (packed): 1/2 cup |
| unsalted butter: 4 Tbl |
| dark brown sugar (packed): 1/2 cup |
| heavy whipping cream (fluid): 1/4 cup |
| powdered sugar (unsifted): 2 1/2 cups |
Cooky Corn Cake
Credit: AllRecipes
User rating:
"Cream corn in a sweet cake! Why not?"
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Prep Time
min -
Cook Time
min -
Servings
24 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.
- Combine the creamed corn with the white sugar and 1/2 cup of the dark brown sugar. Stir in the eggs and the oil.
- Combine the baking powder, flour, baking soda, salt and ground cinnamon. Add the nuts and raisins.
- Add the flour mixture to the corn mixture and stir until just combined. Pour batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Let cake cool completely then frost.
- To Make Frosting: Bring the butter and 1/2 cup dark brown sugar to a boil. Remove from the heat. Add the heavy cream and the confectioners' sugar. Mix until of frosting consistency. Add more confectioners' sugar if necessary. Use to frost cooled cake.