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Chocolate Spider Web Cake

By: HersheysKitchens.com  
"Chocolate buttermilk cake layers are frosted with chocolate buttercream and a contrasting white spider web design."

Rating: This weblink has been rated 7 times with an average star rating of 4.4 Read Reviews (6)

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Original Recipe Yield 1 - 2 layer 9 inch cake
 

Ingredients

  • 1 2/3 cups all-purpose flour
  • 1 1/2 cups white sugar
  • 1/2 cup HERSHEY®'S Cocoa Powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1/2 cup shortening
  • 1 1/2 cups buttermilk
  • 1 teaspoon vanilla extract
  •  
  • 6 tablespoons butter
  • 2 2/3 cups confectioners' sugar
  • 1/2 cup HERSHEY®'S Cocoa Powder
  • 6 tablespoons cold milk
  • 1 teaspoon vanilla extract
  •  
  • 1/2 cup HERSHEY®'S Premier White Chips
  • 1/2 teaspoon shortening

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Thoroughly grease and flour two 9-inch round baking pans.
  2. Combine dry ingredients in large bowl; add eggs, shortening, buttermilk and vanilla. Beat on low speed of mixer 1 minute, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter into prepared pans.
  3. Bake about 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes, remove from pans to wire racks. Cool completely. Frost with One-Bowl Buttercream Frosting. Immediately pipe or drizzle Spider Web in 4 or 5 circles on top of cake. Using a knife or wooden pick, Immediately draw 8 to 10 lines from center to edges of cake at regular intervals to form web. Garnish with a "spider", using a caramel, licorice and other candies. 12 servings.
  4. One-Bowl Buttercream Frosting: Beat butter. Add confectioners' sugar and cocoa alternately with milk, beating to spreading consistency. Stir in vanilla. Makes about 2 cups frosting.
  5. Spider Web: Place 1/2 cup Hershey's Premier White Chips and 1/2 teaspoon shortening (do not use butter, margarine, spread or oil) in small heavy seal-top plastic bag. Microwave at HIGH (100%) 45 Seconds. Squeeze gently. If necessary, microwave an additional 10 to 15 seconds; squeeze until chips are melted. Make small diagonal cut in one bottom corner of bag; squeeze mixture onto cake as directed.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 510 | Total Fat: 19.6g | Cholesterol: 53mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 7, 2003 by EBARSS 
This cake is a wonderful cake for Halloween parties. The chocolate buttermilk milk cake is... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 7, 2003 by SINGINCHICK 
Great Halloween-appropriate idea! Although the recipe never mentioned exactly how to create... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 30, 2005 by ABIGAILG816 
I was in a hurry, and just stole the spider web idea. Worked great with a betty crocker cake... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 6, 2004 by Baking is Awesome 
I made this recipie for my family three times in 3 days and it never got old! MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 27, 2005 by BOOKMARKER 
Texture is like a mix - too fluffy to be a good layer cake. Taste is okay. Not memorable. I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 7, 2003 by Heather 
This is a GREAT tasting Halloween cake, however I found it fairly difficult to make. If I... MORE

 
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