Spooky Spider Cake Recipe

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Spooky Spider Cake
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Ingredients
23
Count
Nutrition
687
Calories
Total time
40
Minutes
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Ingredients:

  • chocolate cake:
  • 1 package chocolate cake mix (regular size)
  • 1-1/2 cups water
  • 2 eggs
  • white cake:
  • 1 package white cake mix (regular size)
  • 1-1/3 cups water
  • 2 eggs
  • frosting:
  • 2 cups shortening
  • 1/4 cup plus 2 tbsp water, divided
  • 2 tsp clear vanilla extract
  • 2 lb confectioners' sugar
  • purple and black paste food coloring
  • 3/4 cup baking cocoa
  • assembly:
  • 2 wooden dowels (2 inches x 1/4 inch)
  • 1 cardboard cake circle (6 inches)
  • 16 wooden toothpicks
  • 20 pieces candy corn

Directions:

  1. In a large bowl, beat the chocolate cake mix, water and eggs on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into the two halves of a greased and floured sports ball baking pan. Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean.
  2. Meanwhile, in another bowl, beat the white cake mix, water and eggs on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans. Bake for 30-35 minutes or until a toothpick comes out clean.
  3. Cool all cakes for 10 minutes before removing from pans to wire racks to cool completely.
  4. For frosting, using a heavy-duty stand mixer, combine the shortening, 1/4 cup water and vanilla. Combine confectioners' sugar and meringue powder; beat into shortening mixture.
  5. For base cake: Tint 2-1/4 cups frosting purple. Using a serrated knife, level tops of white cakes if necessary. Place one cake layer on a serving plate; spread with 1 cup frosting. Top with remaining cake layer. Spread remaining tinted frosting over top and sides of cake.
  6. Combine 3 cups frosting, cocoa and remaining water until smooth; tint black. Combine 1/4 cup black frosting and corn syrup. Using round tip #2 and black frosting with corn syrup, pipe webs and spiders around sides of cake.
  7. With 3/4 cup white frosting and shell tip #18, pipe border along bottom edge of cake. Insert dowels into center of cake. Cut cardboard circle to measure 3-1/4 in.; place over cake.
  8. For spider cake: Using a serrated knife, level the rounded side of one chocolate cake; attach to cake circle with a small amount of black frosting. Spread top with 1/3 cup black frosting; top with remaining chocolate cake.
  9. Using grass tip #233 and black frosting, pipe hair over cake. With white frosting and round tip # 12, pipe eyes and teeth. Pipe pupils with round tip #2 and black frosting.
  10. For legs, insert a toothpick into the ends of each licorice rope. Insert one end into side of spider; insert other end into top of purple cake. Garnish with candy corn. Yield: 18-20 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 687.46 Kcal (2878 kJ)
Calories from fat 277.88 Kcal
% Daily Value*
Total Fat 30.88g 48%
Cholesterol 37.24mg 12%
Sodium 461.15mg 19%
Potassium 129.69mg 3%
Total Carbs 101.46g 34%
Sugars 72.75g 291%
Dietary Fiber 4.32g 17%
Protein 5.23g 10%
Iron 3.2mg 18%
Calcium 117.2mg 12%
Amount Per 100 g
Calories 355.6 Kcal (1489 kJ)
Calories from fat 143.74 Kcal
% Daily Value*
Total Fat 15.97g 48%
Cholesterol 19.27mg 12%
Sodium 238.54mg 19%
Potassium 67.08mg 3%
Total Carbs 52.48g 34%
Sugars 37.63g 291%
Dietary Fiber 2.24g 17%
Protein 2.71g 10%
Iron 1.7mg 18%
Calcium 60.6mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.5
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sugar

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