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10/30/2011 National Candy Corn Day Candy Corn Chocolate Cakes

Source of Recipe

Southern Living


Recipe Introduction

Did you know that candy corn has been around for more than 100 years but has never changed its look, taste, or design? Candy corn was first created in the 1880s by George Renninger of the Wunderle Candy Company. It was purposely made to mimic a kernel of corn and it became instantly popular among farmers because of this agrarian look. Today, candy corn is a favorite American treat to enjoy around Halloween. The National Confectioners Association estimates that 20 million pounds of candy corn are sold annually. If all of those kernels were laid out end to end, that's enough candy corn to circle the Earth 4 times! Enjoy National Candy Corn Day!

List of Ingredients

HOME COOKIN’ 10/30/2011 National Candy Corn Day Candy Corn Chocolate Cakes



Candy Corn Chocolate Cakes


• 2 cups sugar $
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• 2 cups all-purpose flour $
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• 1 cup cocoa
• 1 cup vegetable oil $
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• 1 teaspoon salt $
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• 2 large eggs $
• 1 cup buttermilk
• 1 cup hot water
• 2 teaspoons baking soda
• 2 teaspoons vanilla extract
Buttercream Frosting
• 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


Recipe



Beat first 6 ingredients in a large bowl at medium speed with an electric mixer until blended. Stir in buttermilk.

Stir together 1 cup hot water and baking soda; stir into batter. Stir in vanilla. Pour into 2 greased and floured 9-inch round cake pans.

Bake at 350° for 30 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Freeze layers 30 minutes. Cut each layer into 8 wedges.

Pipe frosting on top and sides of cake wedges to resemble candy corn. Using a medium star tip, pipe white frosting on the small end of each cake, yellow frosting on center, and orange on wide end.
Buttercream Frosting
• Beat butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar, beating until light and fluffy. Add milk, beating until spreading consistency. Stir in vanilla.

• Stir orange food coloring into 1 1/2 cups frosting. Stir yellow food coloring into 1 1/4 cups frosting.