CANDY CORN CAKES

Candy Corn Cakes image

Even folks who aren't fans of candy corn will love these Candy Corn Cakes! Red and yellow food coloring and colored sugar give these Candy Corn Cakes their classic Halloween colors.

Provided by My Food and Family

Time 1h51m

Yield 16 servings

Number Of Ingredients 5

Ingredients

26 vanilla creme-filled chocolate sandwich cookies, divided
1 pkg. (2-layer size) white cake mix
1 container (16 oz.) ready-to-spread white frosting, divided
yellow and red food colorings
2 Tbsp. each yellow, orange and white colored sugar

Steps:

Chop 14 cookies coarsely. Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, stirring chopped cookies into batter before pouring into prepared pans. Cool cakes in pans 10 min.; remove from pans to wire racks. Cool completely.
Tint 1/2 cup frosting with a few drops yellow food coloring; set aside. Spoon 1/2 cup of the remaining frosting into separate bowl. Stir in a few drops each yellow and red food colorings to tint it orange. (Remaining frosting will stay white.)
Cut each cake layer into 8 wedges. Spread with orange, yellow and white frostings to resemble candy corn as shown in photo. Sprinkle each section with matching colored sugars.
Cut remaining cookies into quarters. Attach to rounded edges of cake wedges with remaining frostings.

Nutrition Facts : Calories 310, Fat 13 g, SaturatedFat 4 g, TransFat 1.5 g, Cholesterol 0 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0.8693 g, Sugar 0 g, Protein 2 g