Candy Corn Chocolate Cakes Recipe Recipe

Name: Candy Corn Chocolate Cakes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. sugar; 2 c. all-purpose flour; 1 c. cocoa; 1 c. vegetable oil; 1 tsp salt; 2 lrg Large eggs; 1 c. buttermilk; 1 c. warm water; 2 tsp baking soda; 2 tsp vanilla extract; 1 c. butter or possibly margarine softened; 1 pkt powdered sugar - (2 lbs); 1/3 c. lowfat milk; 1 tsp vanilla extract Orange paste food coloring Yellow paste food coloring

Servings: persons

2 c. sugar
2 c. all-purpose flour
1 c. cocoa
1 c. vegetable oil
1 tsp salt
2 lrg Large eggs
1 c. buttermilk
1 c. warm water
2 tsp baking soda
2 tsp vanilla extract
1 c. butter or possibly margarine softened
1 pkt powdered sugar - (2 lbs)
1/3 c. lowfat milk
1 tsp vanilla extract Orange paste food coloring Yellow paste food coloring

1
Beat first 6 ingredients in a large bowl at medium speed with an electric mixer till blended.
2
Stir in buttermilk.
3
Stir together 1 c. warm water and baking soda; stir into batter.
4
Stir in vanilla.
5
Pour into 2 greased and floured 9-inch round cakepans.
6
Bake at 350 degrees for 30 to 40 min or possibly till a wooden pick inserted in center comes out clean.
7
Cold in pans on wire racks 10 min; remove from pans, and cold completely on wire racks.
8
Freeze layers 30 min.
9
Cut each layer into 8 wedges.
10
Pipe frosting on top and sides of cake wedges to resemble candy corn.
11
Using a medium star tip, pipe white frosting on the small end of each cake, yellow frosting on center, and orange on wide end.
12
For Buttercream Frosting: Beat butter at medium speed with an electric mixer till fluffy; gradually add in powdered sugar, beating till light and fluffy.
13
Add in lowfat milk, beating till spreading consistency.
14
Stir in vanilla.
15
Stir orange food coloring into 1 1/2 c. frosting.
16
Stir yellow food coloring into 1 1/4 c. frosting.
17
(Makes 3 1/2 c.)
18
This recipe yields 16 servings.

2620

kcal

Calories

172

Fat

274

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 14 ingredients. The key ingredients include: 2 c. sugar, 2 c. all-purpose flour, 1 c. cocoa, 1 c. vegetable oil, and more.

Yes, Candy Corn Chocolate Cakes Recipe 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 Recipe

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