Candy Corn Chocolate Cakes

16
Servings
30m
Prep Time
30-40m
Cook Time
1h
Ready In


"NOTE: Buttercream frosting not included in nutritional facts"

Original recipe yields 16 servings
OK

Nutritional

  • Serving Size: 1 (115.8 g)
  • Calories 443.1
  • Total Fat - 28.8 g
  • Saturated Fat - 10.6 g
  • Cholesterol - 27.7 mg
  • Sodium - 369 mg
  • Total Carbohydrate - 44.1 g
  • Dietary Fiber - 0.8 g
  • Sugars - 25.8 g
  • Protein - 3.4 g
  • Calcium - 28.2 mg
  • Iron - 0.5 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

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

Step 2

Stir in buttermilk.

Step 3

Stir together 1 cup hot water and baking soda; stir into batter.

Step 4

Stir in vanilla.

Step 5

Pour into 2 greased and floured 9-inch round cakepans.

Step 6

Bake at 350° for 30 to 40 minutes or until a wooden pick inserted in center comes out clean.

Step 7

Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Step 8

Freeze layers 30 minutes.

Step 9

Cut each layer into 8 wedges.

Step 10

Stir orange food coloring into 1 1/2 cups frosting.

Step 11

Stir yellow food coloring into 1 1/4 cups frosting.

Step 12

Pipe frosting on top and sides of cake wedges to resemble candy corn.

Tips & Variations


No special items needed.

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