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
1. 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.
2. 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.
3. 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.
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.
(Source: Taste of Home)