Cooky Corn Cake

Name: Cooky Corn 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

16 ingredients

6 steps

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

1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.
2

Combine the creamed corn with the white sugar and 1/2 cup of the dark brown sugar. Stir in the eggs and the oil.
3

Combine the baking powder, flour, baking soda, salt and ground cinnamon. Add the nuts and raisins.
4

Add the flour mixture to the corn mixture and stir until just combined. Pour batter into the prepared pan.
5

Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Let cake cool completely then frost.
6

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.