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Amazing Corn Cake

The addition of cream-style corn makes every bite of this cake moist and tasty. Sweet caramel icing is the crowning touch. —Sallie Volz, Ypsilanti, Michigan

12-15 ServingsPrep: 20 min. Bake: 30 min.

Ingredients

1 can (17 ounces) cream-style corn
1/2 cup packed brown sugar
3/4 cup sugar
3 eggs
1 cup canola oil
1 tablespoon baking powder
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup raisins
1/2 cup chopped nuts
CARAMEL FROSTING:
1/4 cup butter, cubed
1/2 cup packed brown sugar
1/4 cup milk
2 to 3 cups sifted confectioners' sugar

Directions

In a large 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. baking pan. Bake at 350° for
30-35 minutes or until a toothpick inserted near the middle comes
out clean. Cool.
For frosting, bring butter and brown sugar to a boil over medium

2 of 2

Amazing Corn Cake (continued)

Directions (continued)

heat. Remove from heat. Stir in milk. Stir in confectioners' sugar
until frosting is desired consistency. Frost cooled cake. Yield:
12-15 servings.

Nutrition Facts: 1 serving (1 piece) equals 460 calories, 21 g fat (4 g saturated fat), 51 mg cholesterol, 465 mg sodium, 65 g carbohydrate, 1 g fiber, 5 g protein.