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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 32 |
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Found this in a Pillsbury Fall Baking book and just had to share. These would be great for a Halloween party at home or for the kids at school! Start to finish-2 hours Ingredients:
cake |
3/4 c butter or margerine, melted and cooled slightly |
1 3/4 c sugar |
1 tbl grated orange peel |
4 eggs |
1 3/4 c flour |
1 tsp baking powder |
4 drops yellow food color |
3 drops red food color |
frosting |
1/2 c butter, softened (do not use margerine) |
1 3/4 c powdered sugar |
1 to 2 tbl milk |
1 tsp vanilla |
1/8 tsp salt |
32 candy corn candies |
Directions:
1. 350 oven
2. Line bottom and sides of a 9 inch square pan with foil, extending 2 inches on s opposite sides of pan; spray with cooking spray
3. Cake
4. In a medium bowl. beat melted 3/4 C of butter, the sugar and orange peel with a wooden spoon until blended
5. Beat in eggs, one at a time
6. Stir in flour and baking powder just until mixed
7. Stir in yellow food color until well mixed
8. Spread 1 1/2 C of the yellow batter in pan
9. Place in freezer about 15 minutes or until slightly firm
10. Meanwhile,, add the red food color to the remaining batter and stir until well mixed
11. Spread over yellow batter in pan
12. Bake 47 to 53 minutes or until a toothpick inserted in center comes out clean
13. Cool completely, about 45 minutes to an hour
14. Frosting
15. In a medium bowl, beat 1/2 C softened butter with electric mixer on medium until light and fluffy
16. Beat in pwedered sugar until well blended
17. Beat in milk, vanilla and salt until smooth and spreadable
18. Spread frosting over bars
19. To serve, remove bars from pan using foil to lift
20. Cut into 4 rows by 4 rows; cut each square diagonally in half
21. Top each with a candy corn and place bars on serving platter
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