Recipes
Spooky Spider Cake
M E P S N
Ingredients
2 1/4 cups flour
1 1/2 cups sugar
1/4 cup plus 1/2 T. unsweetened cocoa powder
1 1/2 tsp. baking soda
3/4 tsp. salt
1 1/2 tsp. vanilla extract
1 1/2 tsp. vinegar
1/2 cup plus 1/2 T. oil
1 1/2 cups cold water
Directions
Preheat oven to 350°. Lightly grease 8x8-inch pan and the inside of an
oven-proof 8-cup glass bowl (or specialty cake pan designed to produce
a 3-dimensional sports ball cake). Set aside. In large mixing bowl, sift together dry ingredients. Make 3 wells in the mixture. In one well, add
vanilla extract; in the second well, add vinegar; in the third well, add oil. Pour cold water over the mixture and stir until moistened. Pour 3/4 of batter
into prepared 8-inch pan. Pour the remainder into the oven-proof glass
bowl or specialty cake pan. Transfer both to the oven and bake 30-45
minutes or until toothpick inserted in center comes out clean. (When we
tested this recipe, we found the 8-inch cake to be done at 30 minutes, and
the oven-proof bowl cake was done in 45 minutes.) Cool cakes completely.
Transfer 8-inch cake to serving dish. Frost with vanilla batch of Spider
Cake Frosting. Carefully remove cake from oven-proof bowl or specialty
cake pan and place on top of frosted 8-inch cake. Frost with chocolate
frosting. Use black licorice strings and marshmallows, or other allowed
candies, to create spider legs and eyes.
Spider Cake Frosting
3 cups confectioners sugar
1/4 cup shortening
3 T. water
1 T. vanilla extract
2 T. unsweetened cocoa powder
In large bowl, with an electric mixer on medium speed, combine confectioners sugar, shortening, water, and vanilla extract until well blended. More water or confectioners sugar may be added (1 T. at a time) until desired spreading consistency is achieved. Divide the batch by transferring 1/4 of the frosting to a smaller bowl; beat in cocoa powder. If desired, stir in a few drops of food color into the first batch of frosting (the vanilla).
Comments
Due to allergies I searched for recipes just to make a cake and found this one. I decided to change it a bit and turn it into a regular cake! I was pretty pleased with the results! When making the frosting I did have to add a few tea spoons of water just to loosen the frost up a bit but overal we all enjoyed it!! Thank you for sharing this recipe!!
Stupid question. But what do u use as shortening for an allergy? Nephew is egg soy milk nut. Thanks.
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