Candy Corn Chocolate Cakes
Recipe: #28458
October 22, 2017
Categories: Desserts, Cakes, Birthday, Halloween, Oven Bake, Vegetarian Flour, Chocolate, Kosher Dairy, more
"NOTE: Buttercream frosting not included in nutritional facts"
Original is 16 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
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