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Indian Corn Cakes

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 we

8 ServingsPrep: 40 min. Bake: 35 min. + cooling

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

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Indian Corn Cakes (continued)

Editor's Note: 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.