Oh how I wish this was my idea~ this incredibly brilliant creative idea~ but sadly no :'(
I first saw this idea on oh so smart and talented Mary’s HomeisWheretheBoatis and thought it was the cutest thing ever
It has been on my wanttodolist for a looooooong time
I actually planned to make her cupcakes for one of the Family Reunion parties but ran out of time
I did buy the candy and had a new cake recipe idea so I decided to make this “corn on the cob” for our July 4th weekend
I started with a decadent chocolate-butterscotch chip batter
and baked it in a 9″ x 13″ dish
I thought I could just cut it in half and then put the two halves together and trim it into a corn cob shape
Hahahahahaha, anyway…
Surely frosting will help 🙂
a nice thick buttercream
Put the cake on a piece of parchment to keep the surrounding surface clean, you can always trim it away later
I used a long narrow board for serving
I wasn’t too worried about the crumbs in the icing because they would get covered up
I started with a line of corn across the middle and worked from there
randomly alternating the “buttered popcorn” and “lemon” flavored Jelly Bellies
Slice taffy in half and flatten with your fingers to form “butter pats”
DD kept saying, “those butter pats [taffy] are really freaking me out…”
I thought my SIL was going to pass out when he saw this cake~he is all about anything sweet~so cake topped with icing and candy pretty much rendered him speechless
I used fresh corn shucks for presentation
You can keep the shucks fresh in a plastic produce bag in the refrigerator and then use them to garnish the cake right before serving, as they will dry out quickly
This cake will definitely be the talk of any summer gathering!
Corn on the Cob Cake, Chocolate Butterscotch Chip Cake
Ingredients
Cake
- 1 box yellow cake mix
- 1 regular size instant chocolate pudding
- 4 eggs
- 1 stick butter melted
- 1 cup sour cream
- 1/4 cup half and half
- 6 oz chocolate chips
- 6 oz butterscotch chips
Buttercream Icing
- 1 regular box confectioner’s sugar or about 4 cups
- 1 stick butter softened
- 3-4 T milk or cream
- 2 T vanilla extract
Decorations
- yellow jelly beans
- buttered popcorn jelly bellies
- yellow salt water taffy smashed and cut into pieces to look like butter pats
- fresh corn shucks
Instructions
Cake
- Combine cake mix with eggs, butter, sour cream, pudding and cream. Mix to a smooth batter. Gently fold in chips and turn into a greased 9 x 13″ baking dish*. Bake at 350 for 30 minutes or until done, testing at 25 minutes. Let cake cool completely.
- *line baking dish with a piece of parchment paper for easy cake removal if desired
- Cut cake in half, making 2 rectangles and place them end to end. Trim ends to form corn cob shape
Buttercream Icing
- Combine ingredients and mix well until frosting has formed, adding more liquid if necessary.
- Frost with Buttercream Icing and use yellow and white candies to form corn rows. Add taffy butter pats if desired. Garnish with fresh corn shucks
Thank you so much Mary for sharing this delightful idea! Be sure to pop over to HomeisWheretheBoatis to see Mary’s corn on the cob cupcakes here
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