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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

oven temperature

oven temperature

Use an oven thermometer - The temperatures can vary 10 degrees between the two ovens I use and that makes a tremendous difference in cook time and finished product.


Easy Moist Cake Layers

Easy Moist Cake Layers

The way I ensure that my cake layers will be moist and never dry, is to invert the layer(s) on a serving plate or foil covered board while still quite warm and then wrap the top and sides of the layer(s) with plastic wrap. This seals in all the steam that would have otherwise escaped resulting in a very moist, but not soggy cake. Everyone always comments on how moist and delicious my cakes are and they are very surprised when they find out I use cake mixes (Duncan Hines of course)! Refrigerate the layers while still warm. This will help the layers firm up a bit. When completely cooled, the layers will be easy to frost and decorate. Let layers sit covered at room temp for 20 minutes or so before frosting. If your work area is humid, let the layers sit a little longer so the condensation will form on the plastic wrap and not on the cake itself. Remove plastic wrap and frost and decorate as desired.





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