Candy Corn Chocolate Cakes

Ingredients

• 2 teaspoons baking soda 
• 1 cup buttermilk 
• 1 cup cocoa 
• 2 large eggs 
• 2 cups flour all-purpose
• 1 teaspoon salt 
• 2 cups sugar 
• 2 teaspoons vanilla extract 
• 1 cup vegetable oil 
• 1 cup water hot

Equipment

• bowl
• oven
• hand mixer

Directions

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