October 22, 2017
Desserts, Cakes, 8 or 9 Inch,
Budget-Friendly, Kid Pleaser, Birthday, Halloween, Oven Bake, Vegetarian, Make it from scratch, Flour, Chocolate, Kosher Dairy more
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"NOTE: Buttercream frosting not included in nutritional facts"
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 cakepans.
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.
Stir orange food coloring into 1 1/2 cups frosting.
Stir yellow food coloring into 1 1/4 cups frosting.
Pipe frosting on top and sides of cake wedges to resemble candy corn.
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