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Chocolate Spider Web Cake

Chocolate Spider Web CakeA spider web design puts a fun spin on chocolate cake, making it perfect for Halloween parties.

Recipe Ingredients:

1 2/3 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup HERSHEY'S Cocoa
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 large eggs
1/2 cup vegetable shortening
1 1/2 cups buttermilk or sour milk*
1 teaspoon vanilla extract

ONE-BOWL BUTTERCREAM FROSTING:
6 tablespoons butter or margarine, softened
2 2/3 cups powdered sugar
1/2 cup HERSHEY'S Cocoa
4 to 6 tablespoons milk
1 teaspoon vanilla extract

SPIDER WEB (recipe follows) or white decorating icing in tube or can

Cooking Directions:

  1. Preheat oven to 350°F (175°C). Thoroughly grease and flour two 9-inch round baking pans.
  2. Combine dry ingredients in large bowl; add eggs, shortening, buttermilk and vanilla. Beat on low speed of mixer 1 minute, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter into prepared pans.
  3. Bake 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.
  4. Frost with ONE-BOWL BUTTERCREAM FROSTING. Immediately pipe or drizzle SPIDER WEB in 4 or 5 concentric 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", using a caramel, licorice and other candies.

Makes 12 servings

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

FOR ONE-BOWL BUTTERCREAM FROSTING: 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 HERSHEY'S Premier White Chips and 1/2 teaspoon shortening (do not use butter, margarine, spread or oil) in small heavy seal-top plastic bag. Microwave at HIGH (100%) 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.

Recipe and photograph courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.