Candy Corn Chocolate Cakes
Candy Corn Chocolate Cakes might be just the dessert you are searching for. One portion of this dish contains about 4g of protein, 15g of fat, and a total of 523 calories. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 16. A mixture of baking cocoa, vanillan extract, buttermilk, and a handful of other ingredients are all it takes to make this recipe so delicious. It will be a hit at your Halloween event. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes.
Beat first 6 ingredients in a large bowl at medium speed with an electric mixer until blended. Stir in buttermilk.
Stir together one cup hot water and baking soda; stir into batter. Stir in vanilla.
Pour into 2 greased and floured 9" round cake pans.
Bake at 350 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.
Freeze layers 30 minutes.
Cut each layer into 8 wedges.
To prepare Buttercream Frosting, beat butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar, beating until light and fluffy.
Add milk, beating until spreading consistency. Stir in vanilla.
Stir in orange food coloring into 1 1/2 cups frosting. Stir in yellow food coloring into 1 1/4 cups frosting. Makes 3 1/2 cups.
Pipe Buttercream 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.