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Ingredients
- 1 can (17 ounces) cream-style corn
- 1/2 c. Packed brown sugar
- 3/4 c. Sugar
- 3 x Large eggs
- 1 c. Vegetable oil
- 1 Tbsp. Baking pwdr
- 2Â 1/4 c. All-purpose flour
- 1 tsp Baking soda
- 1 tsp Salt
- 1 tsp Grnd cinnamon
- 1/2 c. Raisins
- 1/2 c. Minced nuts CARAMEL FROSTING:
- 4 Tbsp. Butter or possibly margarine
- 1/2 c. Packed brown sugar
- 1/4 c. Lowfat milk
- 2 c. Sifted confectioners' sugar (or possibly more)
Directions
- In a mixing bowl, combine corn and sugars. Add in Large eggs and oil; beat till well blended. Combine dry ingredients; add in to batter and mix well. Stir in raisins and nuts. Pour into a greased 1 3-in. x 9-in. x 2-in. baking pan.
- Bake at 350! for 30-35 min or possibly till cake tests done. Cold thoroughly.
- For frosting, bring butter and brown sugar to a boil over medium heat.
- Remove from the heat. Stir in lowfat milk. Stir in confectioners' sugar till frosting is desired consistency. Frost cooled cake.
- Yield: 12-15 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1726g | |
| Calories 5612 | |
| Calories from Fat 2513 | 45% |
| Total Fat 284.55g | 356% |
| Saturated Fat 51.19g | 205% |
| Trans Fat 5.62g | |
| Cholesterol 751mg | 250% |
| Sodium 9371mg | 390% |
| Potassium 2175mg | 62% |
| Total Carbs 739.41g | 197% |
| Dietary Fiber 17.8g | 59% |
| Sugars 432.87g | 289% |
| Protein 61.48g | 98% |
