Prep Time: 10 minutes

Cook Time: 30-35 minutes

Serves: 12-16 depending on piece size

Ingredients:

1 can cream-style corn, you can puree this if you don’t want to see the pieces of corn in your cake.

1/2 C. packed brown sugar

3/4 C. granulated sugar

2 eggs

1 cup vegetable oil

2 1/4 C. all-purpose flour

1 T. baking soda

1 tsp. salt

1 tsp. ground cinnamon

1 C. raisins plus extra for garnish

1 C. pecans plus extra for garnish

Chocolate sauce

Caramel sauce

Frosting:

4 T. butter

1/2 C. packed brown sugar

1/4 C. milk

3 C. powdered sugar

What to do:

Preheat oven to 350 degrees.

Grease a 13×9 baking pan, set aside. With an electric mixer, in a medium size mixing bowl combine corn, sugars, eggs and oil. In a separate bowl combine the dry ingredients, making sure this is blended, than add to your wet ingredients. Stir in your raisins and nuts; pour batter into your prepared baking pan. Bake for 30-35 minutes, test by putting a toothpick in the center of the cake, if it comes out clean, it’s done. While the cake is cooling make your frosting. Melt butter and brown sugar in a sauce pan and bring to a simmer over low heat, stirring constantly for about 2 minutes, making sure that the sugar has dissolved. Pour into a medium size mixing bowl and let cool. Once cooled add in your milk and powdered sugar, mix with an electric mixer until desired consistency. Garnish with extra nuts, raisins, chocolate sauce and caramel sauce.

Christina’s Notes:

To make the frosting thicker, add more powdered sugar. To thin, add a teaspoon of milk at a time until desired consistency is reached. Puree the creamed corn if you don’t want to see the pieces of corn in the cake.