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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

Duncan Hines Classsic White Wedding Cake Instructions

Duncan Hines Classsic White Wedding Cake Instructions

1. Preheat oven to 325*. Generously grease and flour pans. 2. For each box of cake mix, add 3 egg whites, 1 1/3 cups water, 2 Tbsp. oil. Blend at medium for 2 min., scraping bowl. Pour into pans and bake. 3. Bake at 325* till toothpick comes out clean. 4. Cool 15 to 20 minutes in pan on wire cooling rack. Batter Per Pan - all are in INCHES!!! (each box yields 5 cups) Pan Size Cups of Batter Bake Minutes 6x2 2 40-50 8x2 3 1/2 40-50 10x2 5 (1 mix) 40-50 12x2 7 1/2 45-55 14x2 10 (2 mixes) 45-55 16x2 13 45-55


Lindsey's Tips

Lindsey's Tips

To check the freshness of eggs, put them in a bowl of water- if they sink they're fresh. If they float and stand on one end, they're not fresh.





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