The Freshman Cook: October 2016

I can not let the Halloween holiday go by without baking up some candy corn treats! These Corny Chocolate Mini Cakes are simple to make. I used a classic chocolate cake recipe that I have used for many years, but you could also use a boxed cake mix if you prefer. If you don’t have access to the special pan that I used, this can still be a great recipe for you. Make the cake in a large baking dish, or even in 9″ cake pans. Then use a round cookie cutter to cut out the circles. Either way, candy corn is always a festive way to celebrate Halloween! 

Corny Chocolate Mini Cakes

(printable recipe at end of post)

(makes 24 mini cakes)

Cake

2 1/4 cups Flour 1 teaspoon Baking Powder 3/4 teaspoon Baking Soda Pinch Salt 2/3 cup Butter 1 3/4 cups Sugar 2 Eggs 3 ounces unsweetened Chocolate, melted and cooled 1 teaspoon Vanilla

1 1/4 cups Water

Buttercream Frosting

1/2 cup solid vegetable Shortening 

1/2 cup Butter, softened

1 teaspoon clear Vanilla

4 cups Confectioner’s Sugar

2 tablespoons Milk

Food Coloring~yellow, orange

Candy Corn

Candy Corn Sprinkles

In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside. In the mixing bowl, mix together the butter and sugar. Beat until well combined. Add eggs, one at a time, beating after each one, Mix in the chocolate and vanilla. Start adding the flour, alternating with water on low speed, just until combined.

Pour batter in to prepared pan. This pan has pieces that remove from the bottom of each cavity of the pan. Spray with pan spray that has flour in it, and the mini cakes will release easily.  Bake for 15-20 minutes. Cool completely.

Slice the tops off of each cake, so they are level. Then slice each cake in half.                                                                                     

Make the buttercream frosting by mixing together the shortening and butter. Whip until light and fluffy. Add vanilla.

Start adding sugar, one cup at a time. Beat in milk, a little at a time, until soft and fluffy. Tint 1 cup of frosting orange, and tint another cup yellow.

Use a wilton tip # 18 and place frosting on top of the bottom of the cake slice. place side by side as shown. 

Place other half of each cake on top of frosting. Use the same tips and frosting to decorate the top of the cakes as shown with frosting. Add candy corn to each cake, and decorate with candy corn sprinkles.
Thanks for joining me today!

Here are some other Candy Corn recipes you might enjoy:

Candy Corn Shooters

Monster Munch

yield: 24 mini cakesAuthor: The Freshman Cookprint recipe

prep time: 1 hourcook time: 40 MINStotal time: 1 hours and 40 mins

Cake

• 2 1/4 cups Flour
• 1 teaspoon Baking Powder
• 3/4 teaspoon Baking Soda
• Pinch Salt
• 2/3 cup Butter
• 1 3/4 cups Sugar
• 2 Eggs
• 3 ounces unsweetened Chocolate, melted and cooled
• 1 teaspoon Vanilla
• 1 1/4 cups Water

Buttercream Frosting

• 1/2 cup solid vegetable Shortening
• 1/2 cup Butter, softened
• 1 teaspoon clear Vanilla
• 4 cups Confectioner’s Sugar
• 2 tablespoons Milk
• Food Coloring~yellow, orange
• Candy Corn
• Candy Corn Sprinkles

1. In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside. In your mixing bowl, mix together the butter and sugar. Beat until well combined. Add eggs, one at a time, beating after each one.Mix in the chocolate and vanilla. Start adding the flour mix, alternating with the water, on low speed, just until combined.
2. Pour batter in to prepared pan. This pan has pieces that remove from the bottom of each cavity of the pan. Spray with pan spray that has flour in it, and the mini cakes will release easily. Bake for 15-20 minutes. Cool completely.
3. Slice the tops off of each cake, so they are level. Then slice each cake in half.
4. Make the buttercream frosting by mixing together the shortening and butter. Whip until light and fluffy. Add vanilla. Start adding sugar, one cup at a time. Beat in milk, a little at a time, until soft and fluffy. Tint 1 cup of frosting orange, and tint another cup yellow.
5. Use a wilton tip # 18 and place frosting on top of the bottom of the cake slice. place side by side as shown.
6. Place other half of each cake on top of frosting. Use the same tips and frosting to decorate the top of the cakes as shown with frosting. Add candy corn to each cake, and decorate with candy corn sprinkles.