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Gingerbread
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Spider Web Cake
1-2/3 cups all-purpose flour
1-1/2 cups sugar
1/2 cup Cocoa
1-1/2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 eggs
1/2 cup shortening
1-1/2 cups buttermilk
1 teaspoon vanilla extract
Buttercream Frosting (recipe follows)
Spider Web (recipe follows)
Heat oven to 350°F. 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 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 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
Buttercream Frosting
6 tablespoons butter or margarine, softened
2-2/3 cups powdered sugar
1/2 cup Cocoa
4 to 6 tablespoons milk
1 teaspoon vanilla extract
Beat butter; add powdered sugar and cocoa alternately with milk, beating to spreading consistency. Stir in vanilla. About 2 cups frosting.
Spider Web: Place 1/2 cup 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.
 "Always Kiss The Cook"
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