Candy Corn Chocolate Cakes Recipe

Name: Candy Corn Chocolate Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

1
Beat first 6 ingredients in a large bowl at medium speed with an electric mixer until blended. Stir in buttermilk.
2
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.
3
Bake at 350u00b0 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.
4
Freeze layers 30 minutes. Cut each layer into 8 wedges.
5
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.

1670

kcal

Calories

115

Fat

159

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups sugar, 2 cups all-purpose flour, 1 cup cocoa, 1 cup vegetable oil, and more.

Yes, Candy Corn Chocolate Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Candy Corn Chocolate Cakes

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