Halloween Chocolate Spider Cake Recipe
Marble cake ingredients
225g butter, softened
225g caster sugar
225g self raising flour
3 tbsp milk
2 tbsp cocoa powder
1 tsp vanilla essence
1 tub of Betty Crocker’s chocolate fudge icing
White chocolate icing pen
Black icing for the spider
Red strawberry laces (optional)
How to make
Heat oven to 180C/Gas Mark 4. Grease a 20cm circular cake tin and line it with greaseproof paper. Beat the butter and sugar together, then add the eggs, one at a time, mixing well after each addition. Fold in the flour, milk and vanilla extract until the mixture is smooth.
Divide the mixture between two bowls, adding cocoa powder to one of them to make a chocolate mixture. Place one spoonful of the vanilla mixture in the centre of the tin, followed by a spoonful of the chocolate mixture and swirl with a toothpick. Tap the bottom of the tin to remove any bubbles.
Bake the cake for 45-55minutes, until a skewer comes out clean. Turn out on to a cooling rack and leave to cool.
Once cooled, fill and cover the cake with chocolate fudge icing. Using the white chocolate icing pen, draw a spider web on the top of the cake and create your own spooky spider with the black icing. I used a toothpick to shape mine.
Decorate the outside of the cake with strawberry laces and enjoy!