Candy Corn Chocolate Layer Cake

ACTIVE TIME: 1 hr., 30 min. TOTAL TIME: 3 hrs. SERVES: 12

No need for any hocus pocus to conjure up our easy masterpiece decorated like a Halloween favorite

11⁄2 cups all-purpose flour

3⁄4 cup + 2 ⁄ cup unsweetened

3

cocoa powder

2 tsp. baking powder

21⁄4 cups butter, at room temp. 3⁄4 cup dark brown sugar 1⁄2 cup granulated sugar

4 eggs

3 tsp. vanilla extract

1 cup milk

3 cups Marshmallow Fluff 3 cups confectioners’ sugar Yellow and orange concentrated

food colorings

21⁄2 (4 oz.) bars dark chocolate,

melted

1 Heat oven to 350°F. Coat 3 (8") round cake pans with baking spray with flour. Mix flour, 3⁄4 cup cocoa powder, baking powder and 1⁄2 tsp. salt. On medium-high speed, beat

3⁄4 cup butter, brown and granulated sugars until fluffy. On low, beat in eggs, one at a time, then 2 tsp. vanilla. Alternately beat in flour mixture and milk. Divide among pans. Bake until pick inserted in centers comes out clean, 20 min. Cool 10 min. Transfer from pans to rack; cool completely.

2 On medium, beat remaining butter until fluffy. On low, beat in Fluff, confectioners’ sugar and remaining vanilla; on mediumhigh, beat 2–3 min. Transfer 3⁄4 cup frosting to each of 2 bowls; tint one yellow and one orange. Transfer yellow, orange and 1⁄3 cup white frostings to separate pastry bags fitted with 1⁄3" plain tip; reserve. On low, beat chocolate with remaining cocoa and frosting until smooth.

3 Place 1 cake layer on serving plate; spread with 3⁄4 cup chocolate frosting. Repeat. Top with remaining cake layer. Spread with remaining chocolate frosting. Chill 1 hr. Decorate top with reserved frostings (see box below).