• 1 2/3 cups all purpose flour
• 1-1/2 cups sugar
• 1/2 cup unsweetened cocoa powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 2 eggs
• 1/2 cup solid all-vegetable shortening
• 1-1/2 cups buttermild or sour milk
• 1 teaspoon vanilla extract

• One bowl of Buttercream Chocolate Frosting (Recipe below)
• Spider Web Frosting (Recipe below)

1. Heat the oven to 350 degrees. Thoroughly grease and flour 2 (9-inch) round cake pans.
2. Combine flour, sugar, cocoa, soda, salt and baking powder in large mixing bowl.
3. Add in eggs, shortening, buttermilk and vanilla. Beat on low for 1 minute scraping the sides of the bowl constantly.
4. Beat on high speed for 3 minutes, scraping occasionally.
5. Pour batter into prepared pans.
6. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Remove from pans to wire racks and cool completely before frosting.

1. Frost cooled cake with Buttercream Frosting.
2. Spider Web
• Immediately pipe or drizzle Spider Web in 4 or 5 circles on top of the cake.
• Using a knife or wooden pick, immediately draw 8 to 10 lines from the center to the edges of the cake at regular intervals.
• Garnish with plastic or made-from-candy spiders.

Buttercream Frosting Recipe:

• 6 Tablespoons butter
• 2-2/3 Cups powdered sugar
• 1/2 Cup cocoa powder (unsweetened)
• 4-6 Tablespoons milk
• 1 Teaspoon vanilla

Beat butter, add sugar and cocoa alternating with milk. Beat to a spreading consistency. Stir in vanilla. Makes about 2 cups.

Spider Web Recipe:

• 1/2 Cup white baking chips
• 1/2 teaspoon vegetable shortening (DO NOT use butter, margarine, oil or spread)
• Place chips and shortening in a small heavy sealable plastic bab. Microwave on high (100%) 45 seconds. Squeeze mix gently. If necessary, microwave an additional 10-15 seconds. Squeeze until chips and shortening are blended. Make a small diagonal cut on one bottom corner and squeeze onto cake as instructed.