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1
Heat oven to 325 degrees.
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2
Line bottom and sides of a 9-inch square pan with foil, extending foil 2 inches on 2 opposite sides of pan; spray foil with cooking spray.
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3
In medium bowl, beat melted 3/4 cup butter, sugar & orange peel with wooden spoon until blended.
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4
Beat in eggs, one at a time.
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5
Stir in flour and baking powder just until mixed.
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6
Stir in yellow food color until well mixed.
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7
Spread 1 1/2 cups of the yellow batter in the pan.
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8
Place pan in freezer about 15 minutes or until batter is slightly firm to the touch.
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9
Meanwhile, add red food color to the remaining cake batter in the bowl until well mixed.
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10
Spread over chilled yellow batter.
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11
Bake 47 to 53 minutes or until toothpick inserted in center comes out clean.
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12
Cool completely, about 45 minutes.
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13
In meduim bowl, beat 1/2 cup softened butter with electric mixer on medium speed until light and fluffy.
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14
Beat in powdered sugar until well blended.
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15
Beat in milk, vanilla and salt until smooth and spreadable.
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16
Spread frosting over bars.
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17
To serve, remove bars from pan, using foil to lift.
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18
Remove foil.
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19
Cut into 4 rows by 4 rows; cut each square diagonally in half.
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20
Top each triangle with 1 candy corn.
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21
TIP: Save a little prep time by using nonstick foil in place of the regular foil sprayed with cooking spray.
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22
ANOTHER TIP: If you want really bright colors, use paste food colors instead of liquid food colors.
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23
Just decrease the amount to about half of the liquid food color specified.
