Spooky Spider Cake Recipe
This spooky spider cake has a surprise center. Green goo will ooze out as the pieces are cut. It's a perfectly gory dessert if your house will be haunted by a party of younger ghosts.
- 1 box white cake mix - or use a recipe for a layer cake.
- 1 box lime jello (3oz.)
- 1 can chocolate frosting
- blue food coloring
- 6 black licorice strips
- 2 large gumballs - either green or the "eyeball" kind found in gumball vending machines.
Prepare the lime jello in a bowl and prepare according to package directions, then place in the refrigerator to set.
Bake the cake in 2 - 9" round cake pans, according to directions on the box. Remove from pans and cool on wire racks. When completely cool, cut a circle, about 5" diameter, out of the center of one of the cakes. This you will use as the spiders head. Place the cake with the hole on a tray that you will be serving it on. A few dabs of chocolate icing under the cake will help to hold it in place.
Spoon the lime jello into the hole, as much as it will hold, but not deeper than the cake itself. It should be at least soft set at this point. Spread a thin layer of frosting on the flat surface of the cake, Place the other layer on top. Place chocolate frosting in a mixing bowl, add blue food coloring to change it's color to black. Place the round piece of cake that you removed next to the layer cake for the spider's head. (Place a few marshmallows under it on the side nearest the cake to prop it up if you wish). Spread the black frosting over the entire body and head of the spider. Create 6 or 8 legs with the licorice by inserting one end near the top of the cake, then bending it downward. Place the gumball eyes on the spider's face. When the cake is cut, green goo will spurt out!
You Should Also Read:
A Pumpkin Shell Holds This Soup Very Well
Dinner in a Pumpkin
A Safe and Sound Halloween for Your Dogs
Editor's Picks Articles
Top Ten Articles
Content copyright © 2021 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth D´Angelo for details.