Candy Corn Cakes
16 servings
1h 41min Cook
Ingredient List
- 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
Nutritional Information
| Calories | 400 |
| Total fat | 14g |
| Saturated fat | 3g |
| Trans fat | 1g |
| Cholesterol | 0mg |
| Sodium | 360mg |
| Total Carbohydrate | 66g |
| Dietary fiber | 0g |
| Total sugars | 49g |
| Protein | 3g |
| Calcium | 8% DV |
| Iron | 8% DV |
- 1Chop 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.
- 2Tint 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.)
- 3Cut 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.
- 4Frost rounded edges of cake wedges with remaining frosting. Cut remaining cookies into quarters; use to decorate as shown in photo.