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A Hershey’s Perfectly chocolate cake covered in chocolate frosting and decorated in sweet marshmallow spiderwebs.
Good morning friends! Saturday is Halloween, will you be passing out candy? Or taking the kids trick or treating? Trick or treating is still on here, with masks. I have lots of candy but I will not be passing it out, I am leaving it in a big bowl on the porch, not because I do not want to see the kids but because I do not want to scare them when three crazy dachshunds run to the door.
If you are having a little family celebration why not make this scrumptious Hershey’s Perfectly chocolate cake? It is covered in my favorite chocolate frosting and decorated with sweet creamy marshmallow webs, and a few candy eyes, it could not be any cuter.
If you want to save yourself some time simply used a box cake mix but please do not use frosting from a tub, it is not really that good and this frosting is so delicious you could eat the entire bowl with a spoon. I think it is the best part of the cake. If you are making this with your kids please be careful with the hot marshmallow, we do not want anyone getting burned.
Hershey’s Perfectly Chocolate Cake
Ingredients
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 cup f boiling water
2 teaspoons vanilla extract
Directions
Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
Stir together sugar, flour, HERSHEY’S Cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). 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.
Hershey’s Perfectly Chocolate Frosting
Ingredients:
1 stick butter melted
2/3 cup of HERSHEY’S Cocoa
1/3 cup of milk
3 cups of powdered sugar
1 tsp of vanilla extract
Melt butter in large bowl, whisk or use electric hand held mixer to blend in HERSHEY’S Cocoa. Add one cup of powdered sugar, and a little milk, alternating between the two until both are used up and the frosting is creamy. Add vanilla and blend until creamy.
To decorate the cake:
Place one layer of cake on a stand and add a generous dollop of frosting to the middle of the cake and spread it to the edges with an offset spatula. Then add another layer of cake and do the same to the top of the cake, add a thin layer of frosting to the sides, then place cake into the refrigerator for 20 minutes to set the crumb coat. Add another layer of frosting to the entire cake and smooth is as much as you can, then add the “spiderwebs.”
For the Spiderwebs
8 lage marshmallows
Melt the marshmallows in the microwave for 1 minute then stir until smooth, if they are not totally melted put them into the microwave for another 10-20 seconds, stir well. Let the marshmallows cool for a bit. Once cooled take a pinch of the marshmallows and pull it between your two fingers to make a thin string, wrap around the cake, continue to do this to make the cake look like it is covered in spiderwebs. Add some candy eyes and then enjoy!
Note: Let the marshmallow cool before you start placing them on the cake, I was impatient and the hot marshmallow burned my fingers and melted my frosting.
Have a great day!
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That looks good!