Harvest Corn Cakes
- 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
- . 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.
yellow cake, nuts, vanilla frosting, corn husks
Taken from www.tasteofhome.com/recipes/harvest-corn-cakes/ (may not work)