New this month
Get the Allrecipes magazine

Cooky Corn Cake

"Cream corn in a sweet cake! Why not?"
Added to shopping list. Go to shopping list.

Ingredients

servings 306 cals
Original recipe yields 24 servings (1 9x13-inch cake)

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  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.

Nutrition Facts


Per Serving: 306 calories; 14.4 g fat; 43.4 g carbohydrates; 2.8 g protein; 32 mg cholesterol; 273 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 3
Most helpful
Most positive
Least positive
Newest

Awesome. I didnt use any of the spices...just the base recipe. It was wonderful, moist, delish.

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...

My students made this for their "Corn" feast and in spite of 8 sets of hands helping- it came out wonderful. One student asked for more!