Candy Corn Cakes
Prep time30 min
Total time1hr 41min
ServingsMakes 16 servings.
Ingredients
- 26 Boo OREO 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
Preparation
- 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 <u>each</u> 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.
- Frost rounded edges of cake wedges with remaining frosting. Cut remaining cookies into quarters; use to decorate as shown in photo.
Recipe Tips
- Special Extra
Decorate the serving plate with pieces of real candy corn.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 400 |
| % Daily Value* | |
| Total fat 14g | |
| Saturated fat 3g | |
| Trans fat 1g | |
| Cholesterol 0mg | |
| Sodium 360mg | |
| Carbohydrate 66g | |
| Dietary fiber 0g | |
| Total sugars 49g | |
| Protein 3g | |
| Vitamin A | 0 %DV |
| Vitamin C | 0 %DV |
| Calcium | 8 %DV |
| Iron | 8 %DV |
