Candy Corn Chocolate Cakes

Yield: 16 servings

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
• Buttercream Frosting

Preparation

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

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.

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.

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.