Candy Corn Chocolate Cakes Recipe
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Candy Corn Chocolate Cakes

2 cups sugar

2 cups all-purpose flour

1 cup cocoa

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 (see below)

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.

Yield: 16 servings.

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

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.

Yield: 3 1/2 cups.

AUTHOR: Chyrel




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