Every bite of this corn cake is moist and tasty, thanks to the secret ingredient: a can of cream-style corn. Sweet caramel icing is the crowning touch. —Sallie Volz, Ypsilanti, Michigan
Ingredients
- 1 can (17 ounces) cream-style corn
- 1/2 cup packed brown sugar
- 3/4 cup sugar
- 3 large 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 whole 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 heat. Remove from heat. Stir in milk. Stir in confectioners' sugar until frosting is desired consistency. Frost cooled cake.
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