Candy Corn Chocolate Cakes

Name: Candy Corn Chocolate Cakes
Ingredients: 2 cups sugar; 2 cups all-purpose flour; 1 cup cocoa; 1 cup vegetable oil; 1 teaspoon salt; 2 large eggs; 1 cup buttermilk; 1 cup hot water; 2 teaspoons baking soda; 2 teaspoons vanilla extract

10 ingredients

5 steps

Ingredients

2 cups sugar
2 cups all-purpose flour
1 cup cocoa
1 cup vegetable oil
1 teaspoon salt
2 large eggs
1 cup buttermilk
1 cup hot water
2 teaspoons baking soda
2 teaspoons vanilla extract

Directions

1

Beat first 6 ingredients in a large bowl at medium speed with an electric mixer until blended. Stir in buttermilk.
2

Stir together 1 cup hot water and baking soda; stir into batter. Stir in vanilla. Pour into 2 greased and floured 9-inch round cakepans.
3

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.
4

Freeze layers 30 minutes. Cut each layer into 8 wedges.
5

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.