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Don't just say it, bake it.™

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Halloween Spiderweb Cake

Holly Cherry Recipe shared by:
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Moist Duncan Hines Orange cake with mini chocolate chip morsels baked right in and surrounded by buttercream icing.

  • Hands-On Time: 40 Minutes
  • Total Time: 1 Hour 10 Minutes
  • Servings:
  • Rating:

Ingredients

  • 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

Baking Instructions

  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.

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Tips

cake tip

cake tip

I made the new apple caramel decadent mix but I added two fresh apples to the recipe. I share my recipes around town and everyone loved it , It made a big difference in the taste of the cake.


Perfectly level moist cakes

Perfectly level moist cakes

As soon as my cakes come out of the oven I place a clean bar towel over the cake. With a pot holder I then press the cake down slowly all the way around to make it level with the top of the pan. You must do this while the cake is very hot or it will crack. This makes the cake not only level with the pan but also makes the cake extra moist. Let the cake cool in the pan before turning out. Do not do this if you want a very fluffy cake. This makes a very dense but wonderful cake.





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