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My review
Cooky Corn Cake
Kevin Ryan
"Cream corn in a sweet cake! Why not?"
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Ingredients
servings 306Original recipe yields 24 servings (1 9x13-inch cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees 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 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.
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Reviews
Read all reviews 3Most helpful
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Newest
3/14/2008
Awesome. I didnt use any of the spices...just the base recipe. It was wonderful, moist, delish.
3/10/2009
A very odd cake, but tasty enough. This one gets 4 stars from me because I just didn't care for the bits of corn that got stuck in my teeth. I did substitute butter for the oil and skipped the...