Ingredients
- 1 can (17 ounces) cream-style corn
- 1/2 c. Packed brown sugar
- 3/4 c. Sugar
- 3 x Large eggs
- 1 c. Vegetable oil
- 1 Tbsp. Baking pwdr
- 2 1/4 c. All-purpose flour
- 1 tsp Baking soda
- 1 tsp Salt
- 1 tsp Grnd cinnamon
- 1/2 c. Raisins
- 1/2 c. Minced nuts CARAMEL FROSTING:
- 4 Tbsp. Butter or possibly margarine
- 1/2 c. Packed brown sugar
- 1/4 c. Lowfat milk
- 2 c. Sifted confectioners sugar (or possibly more)
Instructions
- In a mixing bowl, combine corn and sugars.
- Add in Large eggs and oil; beat till well blended.
- Combine dry ingredients; add in to batter and mix well.
- Stir in raisins and nuts.
- Pour into a greased 1 3-in.
- x 9-in.
- x 2-in.
- baking pan.
- Bake at 350!
- for 30-35 min or possibly till cake tests done.
- Cold thoroughly.
- For frosting, bring butter and brown sugar to a boil over medium heat.
- Remove from the heat.
- Stir in lowfat milk.
- Stir in confectioners' sugar till frosting is desired consistency.
- Frost cooled cake.
- Yield: 12-15 servings.
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