Candy Corn Chocolate Cakes Recipe

Candy Corn Chocolate Cakes Recipe

Ingredients:

2 c of flour (all-purpose)
2 c of sugar
1 c of oil (vegetable)
2 pcs of eggs (large)
1 tsp of salt
1 c of water (hot)
1 c of cocoa
2 tsps of vanilla extract
2 tsps of baking soda
1 c of buttermilk

For Buttercream Frosting:
1 c of margarine or butter, creamed
1 pack of sugar (powdered, 2 lbs)
1 tsp of vanilla extract
1/3 c of milk
Food color (paste, orange)
Food color (paste, yellow)

Instructions:

Using electricity-operated mixer set at medium-set speed, beat and blend 2 c of sugar, 2 c of flour (all-purpose), 1 c of cocoa, 1 c of oil (vegetable), 1 tsp of salt and 2 pcs of eggs (large).

Next, add buttermilk and mix together with baking soda and 1 c water (hot). Stir to become a batter and add vanilla, then pour on 2 pcs of 9″ cakepans, round, floured and greased.

Bake (350 degrees F) for 30-40 minutes, ’til wooden stick inserted through center goes out uncrumbly. Allow to cool on pans above racks for ten minutes. Take away mixture from the pans then let them cool above racks of wire.

To create buttercream frosting, beat with electric-powered mixer the butter ’til fluffy then slowly add sugar powder while beating ’til fluffy and light.

Then, pour milk while beating ’til mixture is of spreading texture. Add vanilla. Add orange color on 1.5 c of frosting then stir the yellow color on 1 & 1/4 c of frosting.

Then freeze the layers (30 mins) and cut layers to become eight wedges. Apply frosting above and on wedges sides, resembling candycorn.

With medium-sized star-pointed tip, use white frost on smaller ends, yellow in the center, then orange frosting unto wider end. Bake for 40 more minutes then freeze (30 mins).

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