Chocolate buttermilk cake layers are frosted with chocolate buttercream and a contrasting white spider web design.
INGREDIENTS (for 1 servings):
- 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
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- 6 tablespoons butter
- 2 2/3 cups confectioners' sugar
- 1/2 cup HERSHEY®'S Cocoa Powder
- 6 tablespoons cold milk
- 1 teaspoon vanilla extract
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- 1/2 cup HERSHEY®'S Premier White Chips
- 1/2 teaspoon shortening
PREPARATION:
Preheat oven to 350 degrees F (175 degrees C). Thoroughly grease and flour two 9-inch round baking pans.
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.
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.
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.
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.