The Herald, Sharon, Pa: '96 What's Cookin' in your World Contest

WINNERS // Main 96 Cookbook page //
Appetizers // Salads // Eating light // Ethnic dishes // Main dishes/casseroles // Desserts

Amazing Corn Cake

1 can (17 ounces) cream-style corn

1/2 cup packed brown sugar

3/4 cup sugar

1 cup vegetable oil

1 tablespoon baking powder

3 eggs

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup raisins

1/2 cup chopped nuts

Caramel frosting:

4 tablespoons butter or margarine

1/2 cup packed brown sugar

1/4 cup milk

2 to 3 cups sifted confectioner's sugar

1. In a mixing bowl, combine corn and sugars. Add eggs and oil; beat until well blended.

2. Combine dry ingredients; add to batter and mix well. Stir in raisins and nuts.

3. Pour into a greased 13-by-9-by-2-inch baking pan. Bake at 350 degrees for 30-35 minutes or until cake tests done.

4. Cool thoroughly.

5. For frosting, bring butter and brown sugar to a boil over medium heat. Remove from heat.

6. Stir in milk. Stir in confectioner's sugar until frosting is desired consistency. Frost cooled cake. Yields: 12-15 servings.

Mrs. Paul Bogdan, 1186 March St., Sharon

WINNERS // Main 96 Cookbook page
Appetizers // Salads // Eating light // Ethnic dishes // Main dishes/casseroles // Desserts
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Updated Aug. 13, 1997
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