Glazed Candy Corn Cake
Enchant everyone when you serve this mile-high masterpiece that’s a breeze to whip up with cake mix.
Serving Size:
15
Active Time:
1 hr., 15 min.
Total Time:
3 hrs.
Ingredients
- 1 (15.25 oz.) pkg. white cake mix
- 3 egg whites
- ½ cup oil
- 1 tsp. almond extract
- Orange and yellow concentrated food coloring
- 2 cups butter, at room temp.
- 4 cups confectioners’ sugar
- 1 tsp. vanilla extract
- ½ cup semisweet chocolate chips
- ⅓ heavy cream
- Candy corn
Instructions
- Heat oven to 325°F. Coat 3 (8”) round cake pans with cooking spray with flour. Prepare cake mix according to package directions with egg whites, oil and 1 cup water. Stir in almond extract. Divide batter among 3 bowls. Tint 1 bowl orange and another bowl yellow. Transfer batters to pans. Bake until toothpick inserted in centers comes out clean, 12-15 min. Cool 10 min. Transfer from pans to rack; cool.
- On medium speed, beat butter until fluffy, 2 min. On low, gradually beat in confectioners’ sugar then vanilla extract until combined. Beat on medium-high until fluffy. Tint orange. Place yellow cake layer on serving plate. Spread with 1 cup frosting. Top with orange cake layer and 1 cup frosting. Top with remaining cake layer. Spread top and side with remaining frosting. Chill until set, 1 hr.
- In microwave-safe bowl, combine chocolate chips and heavy cream. Microwave in 15-sec. intervals, stirring, until smooth. Cool. Spread chocolate glaze over top of cake allowing some to drip down side. Let set, 15 min. Top with candy corn.
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