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Halloween SpiderWeb Chocolate Trifle

You don’t need eight legs to whip up a stunning Halloween dessert. Just top sponge cake and chocolate mousse with whipped cream and webs of HERSHEY’S Syrup.

  • PRINT

PREP TIME : 28  Minutes

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • SPONGE CAKE (recipe follows under directions) , OR 1 frozen loaf pound cake (10.75 oz.), thawed
  • 1 envelope unflavored gelatin
  • 2 tablespoons cold water
  • 1/4 cup boiling water
  • 2/3 cup sugar
  • 1/3 cup HERSHEY'S Cocoa
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 cups cold whipping cream
  • 1 to 2 tablespoons HERSHEY'S Syrup
  • 1/4 cup HERSHEY'S Kitchens Semi-Sweet Chocolate Chips or HERSHEY'S Kitchens SPECIAL DARK Chocolate Chips
  • 9-10 pieces REESE'S Peanut Butter Cups Miniatures
  • 2 cups sweetened whipped cream or whipped topping

Directions

  • 1. Prepare SPONGE CAKE. *
  • 2. Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved (mixture must be clear).
  • 3. Stir together sugar and cocoa in large cold bowl; add whipping cream and vanilla. Beat on medium speed of electric mixer until stiff. Pour in gelatin mixture; stir until well blended.
  • 4. To assemble trifle: Cut or tear cake into uneven 1 to 1-1/2-inch pieces. Layer about half of the pieces in bottom of 2-quart straight-sided souffle dish or trifle bowl. Sprinkle surface of cake with 2 tablespoons chocolate chips. Spoon 2 cups chocolate mousse evenly over cake and chips. Remove wrappers from peanut butter cups; position cups on opposite sides of bowl so that the top of peanut butter cup (larger circle) is against side of bowl. This will be "nose" of hidden spiders. Position two closely shaped cake pieces on either side of each peanut butter cup to form white section of eyes. Position bottom of chocolate chip against glass and in center of each cake section to form pupil of eye. Fill in space between sets of eyes with mousse. Layer with remaining cake pieces, remaining chocolate chips and remaining mousse. Loosely cover; refrigerate at least 2 hours.
  • 5. Just before serving, cover mousse with sweetened whipped cream or whipped topping. Spread evenly so that you have an almost flat surface. Swirl syrup in spiral pattern over top of whipped cream. Drag toothpick from center of spiral to edge of bowl. Repeat until top of trifle resembles spider web. Cover; refrigerate leftovers. Makes 12 servings.
  • * Note: 3-oz. package (12 unfilled ladyfingers, split) can also be substituted for sponge cake. Arrange ladyfingers in two layers, cutting as needed to fit bowl.

  • SPONGE CAKE
  • 2 eggs
  • 1/2 cup sugar
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons water
  • 1 teaspoon vanilla extract

  • Heat oven to 350 F. Grease and flour one 8-inch round baking pan. Beat eggs in medium bowl on high speed of electric mixer until foamy. Gradually add sugar, beating until mixture is double in volume. Combine flour, baking powder and salt; add alternately with water and vanilla to egg mixture, beating on low speed just until ingredients are combined. Immediately pour batter into prepared pan. Bake 22 to 25 minutes or until cake springs back when touched lightly. Cool 5 minutes; remove from pan to wire rack. Cool completely.

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