Recipe by Gooseberry Patch October 2011


Credit: Becky Luigart-Stayner

Recipe Summary

Serves 16


Ingredient Checklist


Instructions Checklist
  • Beat first 6 ingredients in a large bowl at medium speed with an electric mixer until blended. Stir in buttermilk.

  • Stir together one cup hot water and baking soda; stir into batter. Stir in vanilla. Pour into 2 greased and floured 9" round cake pans.

  • 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.

  • Freeze layers 30 minutes. Cut each layer into 8 wedges.

  • To prepare Buttercream Frosting, beat butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar, beating until light and fluffy. Add milk, beating until spreading consistency. Stir in vanilla.

  • Stir in orange food coloring into 1 1/2  cups frosting. Stir in yellow food coloring into 1 1/4 cups frosting. Makes 3 1/2 cups.

  • Pipe Buttercream 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.


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