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Receta Candy Corn Chocolate Cakes
by Global Cookbook

Candy Corn Chocolate Cakes
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Ingredientes

  • 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

Direcciones

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