Ingredients
1 can (17 ounces) cream-style corn1/2 cup packed brown sugar3/4 cup sugar3 large eggs1 cup canola oil1 tablespoon baking powder2-1/4 cups all-purpose flour1 teaspoon baking soda1 teaspoon salt1 teaspoon ground cinnamon1/2 cup raisins1/2 cup chopped nutsCARAMEL FROSTING:1/4 cup butter, cubed1/2 cup packed brown sugar1/4 cup whole milk2 to 3 cups sifted confectioners’ sugar
Preparation
In a large 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. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the middle comes out clean. Cool.
For frosting, bring butter and brown sugar to a boil over medium heat. Remove from heat. Stir in milk. Stir in confectioners’ sugar until frosting is desired consistency. Frost cooled cake.
