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Spider Web Cake

October 20, 1998

SpiderWeb CakeBy The Associated Press




Scare up some fun at your Halloween party with a Chocolate Spider Web Cake, a moist cake whose flavor comes from unsweetened cocoa powder. It can make a decorative centerpiece as well as an appropriate dessert for this night of fright.

After you spread the chocolate frosting onto the cake, use melted white chocolate chips to create a web. Microwave the chips and shortening in a small, heavy seal-top plastic bag. Make a small diagonal cut in a bottom corner of the bag.

Starting at the outside rim, squeeze thin lines of white chocolate in a circular motion across the top of the cake. Repeat so that there are four or five circles inside one another. To complete the web, gently drag a knife or toothpick from the center of the cake to the edge, drawing eight to 10 lines evenly around the cake, to create the look of a spider web.

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Garnish the cake with a ''spider'' - use a peppermint patty for the body, a round caramel for the head and black licorice for the legs. Or, decorate with a store-bought plastic spider.




Spider Web Cake

  • 1 2/3 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1/2 cup cocoa
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 eggs
  • 1/2 cup shortening
  • 1 1/2 cups buttermilk or sour milk *
  • 1 teaspoon vanilla extract
  • One-Bowl Buttercream Frosting
  • Spider Web


One-Bowl Buttercream Frosting

  • 6 tablespoons butter or margarine, softened
  • 2 2/3 cups powdered sugar
  • 1/2 cup cocoa powder
  • 4 to 6 tablespoons milk
  • 1 teaspoon vanilla extract


Beat butter; add powdered sugar and cocoa alternately with milk, beating to spreading consistency. Stir in vanilla. Makes about 2 cups frosting.

Spider Web

Place 1/2 cup white chips and 1/2 teaspoon shortening (do not use butter, margarine, oil or spread) in small, heavy seal top plastic bag. Microwave at high 45 seconds. Squeeze gently. If necessary, microwave an additional 10 to 15 seconds; squeeze until chips are melted. Make small diagonal cut in one bottom corner of bag; squeeze mixture onto cake as directed.




Heat oven to 350 degrees. Thoroughly grease and flour two 9-inch round baking pans.

Combine dry ingredients in large bowl; add eggs, shortening, buttermilk and vanilla. Beat on low speed of mixer for 1 minute, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter into prepared pans.

Bake about 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Frost with One-Bowl Buttercream Frosting. Immediately pipe or drizzle Spider Web in 4 or 5 circles on top of cake. Using a knife or wooden pick, immediately draw 8 to 10 lines from center to edges of cake at regular intervals to form web. Garnish with a ''spider'' made from candies. Serves 12.

* To sour milk, use 4 1/2 teaspoons white vinegar plus milk to equal 1 1/2 cups.

Nutritional facts per serving: 390 calories, 20 grams total fat (10 grams saturated fat), 50 milligrams cholesterol, 470 milligrams sodium, 66 grams carbohydrates, 10 grams protein

- Recipe from Hershey's Cocoa




For a free Halloween booklet, send a self-addressed envelope with two stamps (64 cents) to: Hershey's Halloween Booklet, 704 Metro Drive, Lebanon, Pa. 17042.

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