Chocolate Spider Cake
This chocolaty spider cake will make family and friends say "yum!" — not "eek!".
1 (1-layer) package chocolate cake mix
8 creme-filled rolled wafer cookies
Melted semisweet chocolate
White licorice pastel candies
Rounded pastel wafer candies
Candy-coated milk chocolate pieces
Red licorice candy
Grated milk chocolate curls
- Prepare and bake a 1-layer cake mix according to package instructions, except pour batter into a greased and floured 1 1/2-quart oven-safe glass mixing bowl. Bake for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Let cake stand at room temperature for 5 minutes.
- Carefully remove cake from bowl and cool completely, top side down, on a wire rack.
- Cut creme-filled rolled wafer cookies in half at a slight angle. Dip the angled ends of each cookie into some melted semisweet chocolate; place the two dipped ends together on the baking sheet lined with waxed paper to form a leg. Chill until chocolate is set.
- Frost rounded surface of cake with chocolate frosting. Add white licorice pastel candies to make a mouth. Place rounded pastel wafer candies on as eyes.
- Use frosting to stick candy-coated milk chocolate pieces on as pupils. Cut two corners from red licorice candy; use pointy corners as fangs. Top cake with curly grated milk chocolate. Insert cookie legs into each side of cake.
Makes 6 to 8 servings.
Recipe and photograph provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © Meredith Corporation. All Rights Reserved.