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Nutrition Facts
Serving Size 57 g
(Approx. 16 Servings)
Amount Per Serving
Calories 160 Calories From Fat 50
% Daily Value*
Total Fat 5 g 8%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 34 mg 12%
Sodium 220 mg 9%
Total Carbohydrate 26 g 9%
Dietary Fiber 0 g 0%
Sugars 14 g
Protein 3 g
Vitamin A 2% Iron 4%
Vitamin C 0% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Spiced Candy Corn Cake
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Serves
16  People

Ingredients

Recipe makes 16 Servings

16 1/2 Oz white cake mix
1/4 cup(s) vegetable oil
3 large eggs
1 cup(s) Kern's Horchata
1 Tsp vanilla extract
1/2 Tsp ground cinnamon
1 package assorted food coloring
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Instructions

1
Preheat oven to 350°F. Coat two, 9-inch round cake pans with non-stick cooking spray.
2
In the bowl of a stand mixer, combine cake mix, vegetable oil, eggs, horchata, vanilla and cinnamon. Mix 2 minutes or until fully incorporated and slightly fluffy.
3
Separate batter into 3 bowls: 1 small bowl with 1 cup of batter and the remaining batter split equally between 2 larger bowls.
4
Using food coloring, add 15 drops of yellow in one of the large bowls, and 7 drops of yellow and two drops of red in the second large bowl. The bowl with 1 cup of batter doesn't need any food coloring.
5
Place batter in piping bags or zip-close bags with a corner cut.
6
When piping batter into prepared cake pans, start with orange batter on the outside, then yellow then white in the center. You will need to move quickly to keep batters from mixing so you get the signature pattern in the cake.
7
Bake cakes about 25 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack 20 minutes.
8
Ice with your favorite icing and garnish with candy corn if desired.
9
Chef's Note: Slice cake into 8 slices and freeze 2 hours. Ice entire slice with your favorite icing and insert a popsicle stick in yellow side of cake for a mobile treat. This recipe is also great for cupcakes.

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