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Candy Corn Chocolate Cakes




Source of Recipe


Southern Living


List of Ingredients




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.