Cooky Corn Cake You Have To Try

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Sunday, April 8, 2012

Cooky Corn Cake

"Cream corn in a candy cake! Why no longer?"

Ingredients :

1 (14.Seventy five 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/four cups all-cause flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon floor cinnamon
1/2 cup chopped walnuts
half cup raisins
4 tablespoons unsalted butter
half of cup packed dark brown sugar
1/four cup heavy whipping cream
2 half cups confectioners' sugar

Instructions :

Prep :	Cook : 24M	Ready in :

Preheat oven to 350 stages F (175 stages 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 within 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 combination and stir until simply combined. Pour batter into the organized pan.
Bake at 350 tiers F (one hundred seventy five stages C) for 30 to 35 mins. Let cake cool completely then frost.
To Make Frosting: Bring the butter and half cup dark brown sugar to a boil. Remove from the warmth. Add the heavy cream and the confectioners' sugar. Mix until of frosting consistency. Add extra confectioners' sugar if essential. Use to frost cooled cake.

Notes :

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