Candy Corn Chocolate Cakes

Cute little halloween cakes.

• Ready In: 1 hr 30 mins
• Serves: 16

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
• 3 1⁄2 cups  buttercream frosting

Directions

1. Beat first 6 ingredients in a large bowl at medium speed with an electric mixer until blended.
2. Stir in buttermilk.
3. Stir together 1 cup hot water and baking soda; stir into batter.
4. Stir in vanilla.
5. Pour into 2 greased and floured 9-inch round cakepans.
6. Bake at 350° for 30 to 40 minutes or until a wooden pick inserted in center comes out clean.
7. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
8. Freeze layers 30 minutes.
9. Cut each layer into 8 wedges.
10. Stir orange food coloring into 1 1/2 cups frosting.
11. Stir yellow food coloring into 1 1/4 cups frosting.
12. Pipe frosting on top and sides of cake wedges to resemble candy corn.