Recipe - Amazing Corn Cake

1 cn (17 ounces) creamstyle
corn
One half cup Packed brown sugar
Three fourths cup Sugar
3 Eggs
1 cup Vegetable oil
1 tablespoon Baking powder
2 One fourth cup Allpurpose flour
1 teaspoon Baking soda
1 teaspoon Salt
1 teaspoon Ground cinnamon
One half cup Raisins
One half cup Chopped nuts
CARAMEL FROSTING:
4 tablespoon Butter or margarine
One half cup Packed brown sugar
One fourth cup Milk
2 cup Sifted confectioners'
sugar (or more)

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 1 3in. x 9in. x 2in. baking pan.
Bake at 350! for 3035 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: 1215 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini