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Location: Texas, United States

Tuesday, October 16, 2007

Chocolate-Covered Strawberry Spider Cake

1 strawberry cake mix, with required oil, water, and eggs
1 ½ bars Ghirardelli semisweet chocolate (milk and dark also work)
7 Tbsp heavy cream
½ bag powdered sugar
½ stick butter, slightly softenend
1 tsp vanilla extract
¾ tsp almond extract
¾ tsp butter extract
1-4 Tbsp whole milk (you can use any kind of milk, really)
red food coloring
2 googly eyes (not edible)

Prepare cake mix as directed. Bake in 2 9-inch round cake pans. While baking, prepare filling: beat butter in electric mixer. Slowly add powdered sugar. Add 1 Tbsp milk and check consistency. Add more milk as needed so it will be spreadable, but will remain stiff enough on cake that it won’t ooze out the middle. Add extracts and mix well. Taste and add more extract, milk, or powdered sugar until it tastes good to you. I might have used more of all three. Tint pink.

Then prepare chocolate: Break up chocolate and put into bowl. Put whipping cream in small saucepan and heat until it just begins to boil. Then pour hot whipping cream over chocolate. Let stand five minutes, then stir until smooth. Let cool.

When cake is done, let cool for a few minutes, then remove or loosen from pans so it doesn’t stick. When completely cool, put one layer on a plate and cover liberally with filling. Save some filling for decoration.

Cover with second half of cake. Take chocolate and pour or spoon over cake until covered. Use spreader to make sure the chocolate covers top and sides completely. When chocolate is dry, put remaining pink frosting into baggie and cut hole in corner. Pipe spider web and spider onto top of cake. Press googly eyes onto spider.



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