Chocolate Spider Web Cake Recipe

Name: Chocolate Spider Web Cake Recipe | Recipes
Prep time: 40 min
Total time: 80 min
Yield: 12 servings
Ingredients: 1 2/3 cups all-purpose flour (400 mL); 1 1/2 cups granulated sugar (375 mL); 1/2 cup HERSHEY'S Cocoa (125 mL); 1 1/2 tsps baking soda (7 mL); 1 tsp salt (5 mL); 1/2 tsp baking powder (2 mL); 2 eggs; 1/2 cup vegetable shortening (125 mL); 1 1/2 cups buttermilk or soured milk (375 mL); 1 tsp vanilla extract (5 mL); 6 tbsps butter or margarine, softened (90 mL); 2 2/3 cups icing sugar (650 mL); 1/2 cup HERSHEY'S Cocoa (125 mL); 1 tsp vanilla extract (5 mL); 1/2 cup HERSHEY'S CHIPITS White Creme Chips (125 mL); 1/2 tsp vegetable shortening (2 mL)

Details

Time: 1 hour 20 minutes
Skill Level: Intermediate
Yields: 12 servings

No Halloween party is complete without cake. This moist chocolate cake will vanish right before your eyes.

Ingredients & Directions

Prep Time: 40 minutes
Bake Time: 30 minutes
Cool Time: 10 minutes

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

1 2/3 cups

all-purpose flour (400 mL)
1 1/2 cups

granulated sugar (375 mL)
1/2 cup

HERSHEY'S Cocoa (125 mL)
1 1/2 tsps

baking soda (7 mL)
1 tsp

salt (5 mL)
1/2 tsp

baking powder (2 mL)
2

eggs
1/2 cup

vegetable shortening (125 mL)
1 1/2 cups

buttermilk or soured milk (375 mL)
1 tsp

vanilla extract (5 mL)
Buttercream Frosting:
6 tbsps

butter or margarine, softened (90 mL)
2 2/3 cups

icing sugar (650 mL)
1/2 cup

HERSHEY'S Cocoa (125 mL)
1 tsp

vanilla extract (5 mL)
Spider Web:
1/2 cup

HERSHEY'S CHIPITS White Creme Chips (125 mL)
1/2 tsp

vegetable shortening (2 mL)

Key Ingredients

HERSHEY'S COCOA Natural Cocoa, 652g can - Front of Package

Where to Buy

HERSHEY'S CHIPITS White Creme Chips, 200g bag - Front of Package

Where to Buy

Directions

Equipment Needed 

Oven

(2) 9-inch (23 cm) Round Baking Pans

Mixing Bowl

Mixer

Microwave-Safe Bowl

Microwave

Wire Rack

Preheat oven to 350°F (180°C). Grease and flour two 9-inch (1.5 L) round baking pans.

Combine flour, sugar, cocoa, baking soda, salt and baking powder in a large bowl; add eggs, shortening, buttermilk and vanilla. Beat on low speed of an electric mixer for 1 minute, scraping the bowl frequently. Beat on high speed for 3 minutes, scraping the bowl occasionally. Pour the batter into prepared pans.

Bake for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean. Cool for 10 minutes and remove from the pans to wire racks. Cool completely.

Buttercream Frosting: Beat the butter until fluffy; add sugar and cocoa alternately with milk, beating until it reaches a spreadable consistency. Stir in the vanilla. Makes about 2 cups/500 mL icing.

Spread a portion of the frosting over the top of one cake. Place the second cake on top and continue to frost all over the entire cake with the remaining frosting.

Spider Web: Place white creme chips and shortening in small, microwave-safe bowl. Microwave on MEDIUM (50%) for 45 seconds; stir. If necessary, microwave an additional 10 to 15 seconds or until chips are melted and smooth. Transfer to a re-sealable plastic bag. Make a small diagonal cut in one bottom corner of the bag. Drizzle the mixture 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 a web. If desired, garnish with a "spider", made from a caramel, licorice and other candies.

Note: To sour milk combine 4-1/2 (22 mL) tsps white vinegar plus enough milk to equal 1-1/2 cups (375 mL).

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