Indian Corn Cakes Recipe

Ingredients

• 1 package (9 ounces) yellow cake mix
• 1/2 cup finely chopped nuts
• 1 can (16 ounces) vanilla frosting
• 2 packages (16 ounces each) Reese's pieces

Directions

• Prepare cake batter according to package directions; add nuts. Grease and flour the baking pan; add batter and bake as directed. Cool for 10 minutes; remove cake from pan to a wire rack to cool completely. Freeze the cake for easier cutting. Cut the cake into ears of corn (see Fig. 1 at right). Set aside the remaining cake for another use.
• Place ears on the serving platter or covered board. Frost top and sides of cake with 1-1/2 cups of frosting. Decorate top, sides and bottom end of each ear with Reese's Pieces, overlapping slightly (see photo above). Cut paper twist into 8- to 12-in. lengths and untwist. Spread additional frosting on the top (undecorated) end of each ear. Fold 1 in. under on each paper twist length and press against the frosting; secure with toothpicks if necessary. Gently pull the paper twist together in the middle and tie with twine. Yield: 8 servings.
  
  Crafterthoughts Don’t have Reese’s Pieces candies on hand? Try decorating the cakes with M&M’s or candy corn instead. To make individual treats for guests, simply form “mini” corncobs by cutting smaller pieces of cake and paper twist.
• Finished size: Not including paper twist pieces, the middle cake shown in the photo measures about 8 inches long x 3 inches wide, and each side cake measures about 6 inches long x 2-1/2 inches wide.

Download the pattern for Indian Corn Cakes

Indian Corn Cakes published in Country Woman November/December 1998, p10