Spider Web Cake Recipe

Name: Spider Web Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12 servings
Ingredients: 1 box Betty Crocker™ Super Moist™ white cake mix; Water, oil and eggs called for on cake mix box; 1 container Betty Crocker™ Whipped vanilla frosting; 10 oz vanilla-flavored candy coating (almond bark); 5 Oreo™ chocolate creme sandwich cookies; 2 licorice wheels, unrolled and split in half

Ingredients

1 box Betty Crocker™ Super Moist™ white cake mix
Water, oil and eggs called for on cake mix box
1 container Betty Crocker™ Whipped vanilla frosting
10 oz vanilla-flavored candy coating (almond bark)
5 Oreo™ chocolate creme sandwich cookies
2 licorice wheels, unrolled and split in half

	PREP TIME 30m	COOK TIME 30m	TOTAL TIME 1h
YIELD 12 servings

Instructions

Heat oven to 350°F (325°F for dark or nonstick pan). Spray 13x9-inch pan with cooking spray; if desired, line bottom of pan with parchment paper to prevent sticking.
Make and bake cake as directed on box for 13x9-inch pan. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
Frost sides and top of cake with frosting. Melt almond bark as directed on package; use spoon to drizzle almond bark over cake to make spider web, moving spoon quickly across cake as you drizzle.
Separate tops and bottoms of chocolate sandwich cookies. Place the 5 cookie halves without creme filling on cake to make spider bodies. Separate licorice wheels into ropes. Cut 8 small pieces of licorice for each spider to make legs; place 8 legs around each cookie.

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