Corn on the Cob Cake, Chocolate Butterscotch Chip Cake
Cake disguised as corn!
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