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| Cooky Corn Cake |
"Cream corn in a candy cake! Why now not?"
Ingredients :
- 1 (14.Seventy five ounce) can cream-style corn
- 1/2 cup packed dark brown sugar
- three/four cup white sugar
- 3 eggs
- 1 cup vegetable oil
- 1 tablespoon baking powder
- 2 1/four cups all-motive flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon floor cinnamon
- half cup chopped walnuts
- half cup raisins
- 4 tablespoons unsalted butter
- half of cup packed darkish brown sugar
- 1/four cup heavy whipping cream
- 2 1/2 cups confectioners' sugar
Instructions :
| Prep : | Cook : 24M | Ready in : |
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- Preheat oven to 350 stages F (175 tiers C). Grease and flour one 13x9 inch pan.
- Combine the creamed corn with the white sugar and half cup of the darkish brown sugar. Stir inside the eggs and the oil.
- Combine the baking powder, flour, baking soda, salt and ground cinnamon. Add the nuts and raisins.
- Add the flour aggregate to the corn aggregate and stir until simply blended. Pour batter into the prepared pan.
- Bake at 350 ranges F (one hundred seventy five tiers C) for 30 to 35 minutes. Let cake cool completely then frost.
- To Make Frosting: Bring the butter and half of cup darkish brown sugar to a boil. Remove from the heat. Add the heavy cream and the confectioners' sugar. Mix till of frosting consistency. Add greater confectioners' sugar if essential. Use to frost cooled cake.
Notes :
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