Spiderweb Spice Cake

Name: Spiderweb Spice Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 8 servings Peanut or almond M&Ms; 473 milliliters apples, peeled and grated; 2 teaspoons baking soda; 532 milliliters confectioners sugar; 237 milliliters (packed) dark brown sugar; 2 Tbsps unsweetened Dutch-process cocoa powder; 2 eggs, at room temperature; 414 milliliters flour; 1 teaspoon ground allspice; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1 tube black icing; 8 servings Orange food coloring; 237 milliliters coarsely chopped pecans; 237 milliliters raisins; 1 teaspoons salt; 118 milliliters sour cream; 355 milliliters sugar; 227 grams sticks unsalted butter; 170 grams 1/2 sticks unsalted butter, at room temperature; 1 teaspoon vanilla extract; 59 milliliters whole milk

Spiderweb Spice Cake might be just the dessert you are searching for. One portion of this dish contains about 14g of protein, 71g of fat, and a total of 1281 calories. This recipe serves 8. A mixture of orange food coloring, ground allspice, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Make cake: Preheat oven to 350F. Lightly grease 2 (8- or 9-inch) round cake pans; line with parchment, grease again and dust with flour.

Ingredients you will need

All Purpose Flour

Equipment you will use

Oven

Beat butter and sugar with an electric mixer until fluffy.

Ingredients you will need

Butter

Sugar

Equipment you will use

Hand Mixer

Add eggs one at a time, beating well after each addition. Beat in sour cream, then cocoa, baking soda, allspice, cinnamon, ginger and salt. Reduce speed to low; beat in apples and flour until blended. Stir in raisins and pecans (batter will be thick).

Ingredients you will need

Baking Soda

Sour Cream

Allspice

Cinnamon

Raisins

Apple

Ginger

Pecans

Cocoa Powder

All Purpose Flour

Egg

Salt

Spoon batter into pans, smoothing top.

Bake until a toothpick inserted in center comes out clean, about 45 minutes. Cool on a wire rack for 10 minutes, turn out onto racks; remove wax paper; cool. Refrigerate until ready to use. (Cakes can be made a day ahead, wrapped tightly in plastic and refrigerated, or up to 3 weeks ahead and frozen.)

Equipment you will use

Toothpicks

Wax Paper

Wire Rack

Oven

Make brown-sugar frosting: Melt butter over medium heat; stir in brown sugar and cook over low heat, stirring, until sugar and butter are blended, about 5 minutes.

Ingredients you will need

Brown Sugar

Frosting

Butter

Sugar

Stir in milk and cook over medium heat just until mixture comes to a boil, stirring often.

Ingredients you will need

Milk

Let cool, about 1 hour.

Add confectioners' sugar, about 1/2 cup at a time, whisking until smooth and spreadable.

Ingredients you will need

Powdered Sugar

Equipment you will use

Whisk

Whisk in vanilla.

Ingredients you will need

Vanilla

Equipment you will use

Whisk

Add food coloring in small increments until icing is desired shade of pumpkin. Use immediately.

Ingredients you will need

Food Color

Pumpkin

Icing

Spread about 3/4 cup frosting evenly on top of a layer.

Ingredients you will need

Frosting

Spread

Place second layer on first and frost top and sides with remaining frosting.

Ingredients you will need

Frosting

Using black icing, pipe on a spiderweb (see photo). Make spiders with M&M's, adding eyes and legs with icing. (Cake can be loosely covered and kept at room temperature for up to 2 days or refrigerated for up to 5 days. Bring to room temperature before serving.)

Ingredients you will need

Icing

M&ms