Halloween Spiderweb Cake

• 1 box Duncan Hines Moist Deluxe Orange Cake Mix
• 3 lg Eggs
• 1 1/3 cup Water
• 1/3 cup Oil
• 1/2 cup mini chocolate chips
• 1 tub Duncan Hines Chocolate Creamy Frosting
• (halloween cupcake liners)
• (halloween spiders)

Buttercream Icing:

• 1/2 cup Butter
• 1/2 cup Shortening
• 1/4 cup Milk
• 1 tsp Vanilla
• 4 cups Confectioner's Sugar

1. Preheat oven to 350 degrees.
2. Grease and flour 1- 9inch round cake pan and line muffin tins with cupcake liners.
3. Make cake according to package directions, gently fold in mini chocolate chips and cool completely on wire rack before decorating.
4. Make buttercream icing: cream shortening and butter until fluffy. Alternate the confectioner's sugar with milk and vanilla and beat until nice and creamy. (Cover with clean tea towel, to prevent icing from drying out).
5. Place round cake in center of desired serving platter and icing it with buttercream. Pipe a trim around bottom of cake to give it a more finished look.
6. Icing the cupcakes and set equal distance apart around cake.
7. Next, using a writting tip, pipe circles with chocolate frosting around cake equally spacing them until you come to the center of cake. (and then repeat with cupcakes)
8. Starting in centre of cake (and cupcakes), lightly drag a toothpick through the cake to make "web shape". See picture.
9. Once the webs are made, place a spider in center of each cupcake and 1 large spider in center of cake.
10. Refrigerate until ready to serve.