This spider web cake is a spooky Halloween dessert that's perfect for beginner bakers. The recipe calls for boxed cake mix to make things easy on you but, if you have the time, you can certainly bake your favorite white cake recipe. Once the cake has been baked and cooled, it is covered in white frosting and melted almond bark is drizzled over the top to resemble a spider web. Working quickly, you can sprinkle white or silver sanding sugar over the web to make it stand out. Chocolate sandwich cookies and licorice for the spiders. You can add candy eyes to give the spiders more character if you wish. I like to serve these easy spider cookies with the cake to complete the theme.
Spider Web Cake
Courtesy Betty Crocker
1 box Betty Crocker™ SuperMoist™ white cake mix (Water, oil and eggs called for on cake mix box)
1 container Betty Crocker™ Whipped vanilla frosting
10 oz vanilla-flavored candy coating (almond bark)
5 creme-filled chocolate sandwich cookies
2 licorice wheels, unrolled and split in half
Heat oven to 350°F (325°F for dark or nonstick pan). Spray 13x9-inch pan with cooking spray; if desired, line bottom of pan with parchment paper to prevent sticking.
Make and bake cake as directed on box for 13x9-inch pan. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
Frost sides and top of cake with frosting. Melt almond bark as directed on package; use spoon to drizzle almond bark over cake to make spider web, moving spoon quickly across cake as you drizzle.
Separate tops and bottoms of chocolate sandwich cookies. Place the 5 cookie halves without creme filling on cake to make spider bodies. Separate licorice wheels into ropes. Cut 8 small pieces of licorice for each spider to make legs; place 8 legs around each cookie.
Tips:
Use chocolate wafer cookies or homemade chocolate cookies in place of the creme-filled sandwich cookies.
When drizzling the cake with melted almond bark, place pieces of cooking parchment paper around cake to make for easy cleanup!
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