Chocolate Spider Web Cake Recipe

Ingredients <br>- 1 2/3 cups all-purpose flour <br>- 1 1/2 cups white sugar <br>- 1/2 cup HERSHEY®'S Cocoa Powder <br>- 1 1/2 teaspoons baking soda <br>- 1/2 teaspoon baking powder <br>- 1 teaspoon salt <br>- 2 eggs <br>- 1/2 cup shortening <br>- 1 1/2 cups buttermilk <br>- 1 teaspoon vanilla extract <br>- 6 tablespoons butter <br>- 2 2/3 cups confectioners' sugar <br>- 1/2 cup HERSHEY®'S Cocoa Powder <br>- 6 tablespoons cold milk <br>- 1 teaspoon vanilla extract <br>- 1/2 cup HERSHEY®'S Premier White Chips <br>- 1/2 teaspoon shortening <br><p></p>Directions <br>step 1: Preheat oven to 350 degrees F (175 degrees C). Thoroughly grease and flour two 9-inch round baking pans. <br>step 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. <br>step 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 step 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.
step 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.
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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
step 1: Preheat oven to 350 degrees F (175 degrees C). Thoroughly grease and flour two 9-inch round baking pans.
step 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.
step 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.
step 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.
step 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.

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