COOKY CORN CAKE

Cooky Corn Cake image

Cream corn in a sweet cake! Why not?

Provided by Kevin Ryan

Categories Desserts Cakes Sheet Cake Recipes

Yield 24

Number Of Ingredients 16

Ingredients

1 (14.75 ounce) can cream-style corn
½ cup packed dark brown sugar
¾ cup white sugar
3 eggs
1 cup vegetable oil
1 tablespoon baking powder
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ cup chopped walnuts
½ cup raisins
4 tablespoons unsalted butter
½ cup packed dark brown sugar
¼ cup heavy whipping cream
2 ½ cups confectioners' sugar

Steps:

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.

Nutrition Facts : Calories 305.9 calories, Carbohydrate 43.4 g, Cholesterol 31.7 mg, Fat 14.4 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 3.4 g, Sodium 272.6 mg, Sugar 30.4 g