Indian Corn Cakes Recipe

Indian Corn Cakes Recipe photo by Taste of Home

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Sweet corn takes on a whole new meaning with Mary's ripe recipe. Her corncobs look delightfully like the real thing—except they're made of cake, frosting and peanut butter candies! "These treats really brighten up the Thanksgiving table," comments Mary. "And they're so easy to make. Children can help with this project, too. They'll have fun putting the 'kernels' on—and eating a few as well!"—Mary Detweiler, Middlefield, Ohio

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Indian Corn Cakes Recipe

Prep: 40 min. Bake: 35 min. + cooling

Yield: 8 Servings

40 35 75

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
Dried corn husks

Directions

Prepare cake batter according to package directions; add nuts. Grease and flour a 9-in. round 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 cakes on a serving platter or covered board. Frost tops and sides with 1-1/2 cups frosting. Decorate tops, sides and bottom ends of each ear with Reese's pieces. Cut corn husks into 8- to 12-in. lengths. Attach to cakes using additional frosting. Gently pull the husks 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.