Do you ever see something on-line and think, "Why didn't I think of that?" I think of this all the time. So when I saw this recipe that thought of course crossed my mind. I don't know what it is about candy corn, but isn't it such a fun holiday treat? There is so much you can do with it, and it is tasty. So here is a recipe that I came across on my internet travels. I found it on myrecipes.com. I haven't given it a try, but I am will. If you try it let me know what you think.

Candy Corn Cake Wedges

Ingredients

Cake:

1/2  cup  plus 2 Tbsp. all-purpose flour

1  teaspoon  baking powder

1/4  teaspoon  salt

1/4  cup  milk, at room temperature

2  large eggs, at room temperature

1  teaspoon  vanilla extract

8  tablespoons  (1 stick) unsalted butter, at room temperature

3/4  cup  sugar

Frosting:

3/4  cup  vegetable shortening

12  tablespoons  (1 1/2 sticks) unsalted butter, at room temperature

1  teaspoon  vanilla extract

6  cups  confectioners' sugar

6  tablespoons  milk

Yellow and orange food coloring

Orange sprinkles, optional

Preparation

1. Make cake: Preheat oven to 350ºF. Grease a 9-inch round cake pan; line with parchment paper. Grease parchment. Lightly coat bottom and sides of pan with flour, knocking out excess.

2. In a bowl, whisk flour, baking powder and salt. In a separate bowl, whisk milk, eggs and vanilla. Using an electric mixer on medium-high speed, beat butter and sugar until light, about 2 minutes. Lower mixer speed; beat in half of flour mixture. Beat in milk mixture, then remaining flour mixture. Increase mixer speed to medium-high; beat just until smooth.

3. Scrape batter into pan; smooth top. Bake until cake is light golden and starts to pull away from sides of pan, about 25 minutes. Cool in pan on wire rack for 15 minutes. Invert onto rack, peel away parchment, turn cake right side up and cool completely. Cut into 12 wedges. Place wedges on a parchment-lined baking sheet; freeze for 30 minutes.

4. Make frosting: Using an electric mixer on medium speed, beat shortening, butter and vanilla. Add confectioners' sugar, 1 cup at a time, beating well after each addition. Add milk; beat until frosting is fluffy.

5. Reserve 1 cup of icing in a small bowl. Divide remaining icing between 2 medium bowls and tint 1 bowl with yellow food coloring and 1 with orange.

6. Working with 1 wedge at a time, leaving remaining cake wedges in freezer, frost pointed end with white icing, middle portion with yellow icing, and outer portion with orange icing. Repeat with remaining cake wedges and frosting. Press sprinkles on outside of wedges, if desired. Chill until ready to serve.