Candy Corn Chocolate Cake

Name: Candy Corn Chocolate Cake
Prep time: 45 min
Total time: 1 h 45 min
Yield: 16 servings
Ingredients: Cake; 1 (15.25- to 16.5-ounce) package devil’s food or butter recipe chocolate cake mix; 1 1/3 cups buttermilk *; 1/2 cup Land O Lakes® Butter melted; 3 large Land O Lakes® Eggs; 2 tablespoons unsweetened cocoa; 1 teaspoon vanilla extract; Frostings; 1 cup Land O Lakes® Butter softened; 6 cups powdered sugar; 1 tablespoon vanilla extract; 5 to 6 tablespoons milk; 4 (1-ounce) squares unsweetened or semi-sweet baking chocolate, melted; Orange gel food color; Yellow gel food color; Decorations; Candy corn

Make this chocolate cake the centerpiece for your Halloween party. Each slice will look like a piece of candy corn!

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45 min

Prep Time

1 hr 45 min

Total Time

servings

Ingredients

Cake

1 (15.25- to 16.5-ounce) package devil’s food or butter recipe chocolate cake mix

1 ¹/₃ cups buttermilk

¹/₂ cup Land O Lakes® Butter, melted

3 large Land O Lakes® Eggs

2 tablespoons unsweetened cocoa

1 teaspoon vanilla extract

Frostings

1 cup Land O Lakes® Butter, softened

6 cups powdered sugar

1 tablespoon vanilla extract

5 to 6 tablespoons milk

4 (1-ounce) squares unsweetened or semi-sweet baking chocolate, melted

Orange gel food color

Yellow gel food color

Decorations

Candy corn

*Substitute 1 1/2 tablespoons vinegar or lemon juice and enough milk to equal 1 1/3 cups. Let stand 5 minutes.

How to make

STEP 1

Heat oven to 350°F. Grease and flour 2 (9-inch) round cake pans; set aside.
STEP 2

Combine all cake ingredients in bowl; beat at low speed 1 minute. Increase speed to high; beat, scraping bowl often, until well mixed.
STEP 3

Divide batter evenly between prepared pans. Bake 25-30 minutes or until toothpick inserted into center comes out clean. Let cool in pans 5 minutes; invert onto cooling rack. Top with another cooling rack; invert again so cakes are right side up. Cool completely.
STEP 4

Place 1 cake layer, top-side down, onto serving plate. Spread top with 1 cup chocolate frosting. Place second layer, top-side up, over frosted layer. Frost sides of cake with chocolate frosting. Spread smooth, thin layer of chocolate frosting on top of second layer. Draw circle 1 1/2 inches in from top edge of cake with toothpick. Draw another circle 1 1/2 inches in from first circle, leaving 3-inch circle in center of cake.
STEP 5

Beat 1 cup butter in bowl until creamy; add powdered sugar and vanilla. Beat at medium speed, adding enough milk for desired frosting consistency. Remove 2 cups frosting to medium bowl; add melted chocolate. Beat until well mixed.
STEP 6

Using 1/2 cup white frosting, pipe stars or spread frosting in center circle. Remove 3/4 cup white frosting to another bowl; tint with orange food color. Pipe stars or spread orange frosting on middle circle. Tint remaining frosting yellow. Pipe stars or spread yellow frosting in outer circle on top of cake.
STEP 7

Use any remaining frosting to pipe border on bottom edge of cake, if desired. Press pieces of candy corn onto sides of cake.

Tip #1

Instead of making free hand guide circles with a toothpick, use an inverted drinking glass to make the center circle and an inverted salad or cereal bowl to mark the next largest circle.

Tip #2

Instead of making freehand guide circles with a toothpick, use an inverted drinking glass to make the center circle and an inverted salad or cereal bowl to mark the next largest circle.

530 Calories

26 Fat (g)

105 Cholesterol (mg)

460 Sodium (mg)

72 Carbohydrates (g)

2 Dietary Fiber

5 Protein (g)

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