These fun, festive cakes are simply adorable!Yummy homemade chocolate cake is baked in round cake pans, cutinto wedges, frosted and decorated to resemble candy corn.
Recipe: Candy Corn ChocolateCakes
2 cups granulated sugar 2 cups all-purpose flour 1 cup cocoa powder 1 cup vegetable oil 1 teaspoon salt 2 large eggs 1 cup buttermilk 1 cup hot water 2 teaspoons baking soda 2 teaspoons vanilla extract Buttercream Frosting (recipe follows)
Beat first 6 ingredients in a large bowlat medium speed with an electric mixer until blended. Stir inbuttermilk.
Stir together 1 cup hot water and bakingsoda; stir into batter. Stir in vanilla. Pour into 2 greasedand floured 9-inch round cake pans.
Bake at 350°F (175°C) for 30 to40 minutes or until a wooden pick inserted in center comes outclean. Cool in pans on wire racks 10 minutes; remove from pans,and cool completely on wire racks.
Freeze layers 30 minutes. Cut each layerinto 8 wedges.
Pipe frosting on top and sides of cakewedges to resemble candy corn. Using a medium star tip, pipewhite frosting on the small end of each cake, yellow frostingon center, and orange on wide end.
Makes 16 servings.
1 cup butter or margarine, softened 1 (2-pound) package powdered sugar 1/3 cup milk 1 teaspoon vanilla extract Orange paste food coloring Yellow paste food coloring
Beat butter at medium speed with an electricmixer until fluffy; gradually add powdered sugar, beating untillight and fluffy. Add milk, beating until spreading consistency.Stir in vanilla.
Stir orange food coloring into 1 1/2 cupsfrosting. Stir yellow food coloring into 1 1/4 cups frosting.
Makes 3 1/2 cups frosting.
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