INDIAN CORN CAKE
A great decorated center piece cake for your fall dinner party. The idea came from a 1998 Crafting Traditions magazine. It is made from 1 9" round yellow cake. The recipe calls for a bought cake mix and frosting, but I don't see why you couldn't make it from scratch. The 1/2 cup of water and egg is what my boxed cake required. Just make cake per box instructions. Thanks goes out to LUv2BaKE for editting the photo. Please read through the directions for all the material. Prep time is frosting and decorating time.
Provided by RogerOH
Categories Dessert
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Bake cake in a 9 inch pan per box instructions.
- Let cake cool for 10 minutes and then de-pan the cake onto a cooling rack.
- Cool cake completely.
- After cake has cooled, place in deep freezer for about 30 minutes. This will help in cutting.
- Cut cake into 3 elipses. See photo in photo section.
- Place pieces on cardboard and frost.
- Arrange Reese's Pieces on cake to simulate kernels.
- The stocks are made from a light weight paper brown bag. Cut paper into strips to resemble corn stocks and add to cake.
- Tie twin or yarn around corn stocks.
Nutrition Facts : Calories 1263.5, Fat 55.5, SaturatedFat 28.1, Cholesterol 36.1, Sodium 723.9, Carbohydrate 175.1, Fiber 5, Sugar 146.7, Protein 21.8
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