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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Scary Spider Cake

Scary Spider Cake
  • 1  1-layer cake mix
  • 8  creme-filled rolled wafer cookies
  •  Melted semisweet chocolate
  •  Chocolate frosting
  •  White licorice pastel candies
  •  Rounded pastel wafer candies
  •  Candy-coated milk chocolate pieces
  •  Red licorice candy
  •  Grated milk chocolate curls

1. Prepare and bake a 1-layer cake mix according to package instructions, except pour batter into a greased and floured 1-1/2-quart 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.

2. Remove cake from bowl and cool completely, top side down, on a wire rack.

3. 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.

4. 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.

5. 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.

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