1 cn Cream-style Corn — 17 2 1/4 c All-purpose flour
Ounces 1 ts Baking soda
1/2 c Packed brown sugar 1 ts Salt
3/4 c Sugar 1 ts Ground cinnamon
3 ea Eggs 1/2 c Raisins
1 c Vegetable oil 1/2 c Nuts — chopped
1 tb Baking powder
-CARAMEL FROSTLNG-
4 tb Butter or margarine 1/4 c Milk
1/2 c Packed brown sugar 3 c Sifted confectioners’ sugar
In a mixing bowl, combine corn and sugars. Add eggs and oil: beat
until well blended. Combine dry ingredients; add to batter and mix
well. Stir in raisins and nuts. Pour into a greased 13-in. x 9-in. x
2-in. baking pan. Bake at 350 deg. for 30-35 minutes or until cake
tests done. Cool thoroughly. For frosting, bring butter and brown
sugar to a boil over medium heat. Remove from the heat. Stir in milk.
Stir in confectioners’ sugar until frosting is desired consistency.
Frost cooled cake. Yield: 12-15 servings
Yields
1 servings