Cream corn in a sweet cake! Why not?
Original recipe makes 1 9×13-inch cake
Ingredients
1 (14.75 ounce) can cream-style corn
1/2 cup packed dark brown sugar
3/4 cup white sugar
3 eggs
1 cup vegetable 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 chopped walnuts
1/2 cup raisins
4 tablespoons unsalted butter
1/2 cup packed dark brown sugar
1/4 cup heavy whipping cream
2 1/2 cups confectioners’ sugar
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13×9 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
Calories: 306 kcal
Carbohydrates: 43.4 g
Cholesterol: 35 mg
Fat: 14.4 g
Fiber: 0.9 g
Protein: 2.8 g
Sodium: 273 mg