Sweet corn takes on a whole new meaning with this recipe. The 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, 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
- 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
- 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 using the diagram found here. 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.
Originally published as Indian Corn Cakes in Country Woman November/December 1998, p10
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