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Chocolate Spider Web Cake

Chocolate Spider Web Cake

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 28  Minutes

Ingredients

  Amount Per Serving % DV *
Calories470
Calories from Fat160
Total Fat18 g28% DV
Saturated Fat9 g45% DV
Trans Fat0 g
Cholesterol55 mg18% DV
Sodium480 mg20% DV
Total Carbohydrates75 g25% DV
Dietary Fiber2.0 g8% DV
Sugars55 g
Protein5 g
Vitamin A6% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron15% DV
  Amount Per Serving % DV *
Calories470
Calories from Fat160
Total Fat18 g28% DV
Saturated Fat9 g45% DV
Trans Fat0 g
Cholesterol55 mg18% DV
Sodium480 mg20% DV
Total Carbohydrates75 g25% DV
Dietary Fiber2.0 g8% DV
Sugars55 g
Protein5 g
Vitamin A6% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron15% DV
  • 1-1/2 cups sugar
  • 1-1/2 teaspoons baking soda
  • 1/2 cup HERSHEY'S Cocoa
  • 1-2/3 cups all-purpose flour
  • SPIDER WEB (recipe follows) or white decorating icing in tube or can
  • ONE-BOWL BUTTERCREAM FROSTING (recipe follows)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup shortening
  • 1/2 teaspoon baking powder
  • 1-1/2 cups buttermilk or sour milk *
  • 1 teaspoon salt

Directions

  • 1. Heat oven to 350°F. 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.
  • 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
  • Beat butter; add powdered sugar and cocoa alternately with milk, beating to spreading consistency. Stir in vanilla. 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 MEDIUM (50%) 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.

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Ingredients sitting on a table

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