Candy Corn Chocolate Cakes

Beat first 6 ingredients in a large bowl at medium speed with an electric mixer until blended. Stir in buttermilk. Stir together 1 cup hot water and baking soda; stir into batter. Stir in vanilla. Pour into 2 greased and floured 9-inch round cakepans. Bake at 350F for 30 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks. Freeze layers 30 minutes. Cut each layer into 8 wedges. Pipe frosting on top and sides of cake wedges to resemble candy corn. Using a medium star tip, pipe white frosting on the small end of each cake, yellow frosting on center, and orange on wide end. Yield: 16 servings. BUTTERCREAM FROSTING: 1 cup butter or margarine, softened 1 (2-pound) package powdered sugar 1/3 cup milk 1 teaspoon vanilla extract Orange paste food coloring Yellow paste food coloring Beat butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar, beating until light and fluffy. Add milk, beating until spreading consistency. Stir in vanilla. Stir orange food coloring into 1 1/2 cups frosting. Stir yellow food coloring into 1 1/4 cups frosting. Yield: 3 1/2 cups.