Spiderweb Spice Cake

• Produce

  • 1 tsp Ginger, ground
  • 3 None apples, peeled and grated (2 cups
  • 1 cup Raisins

• Refrigerated

  • 2 None eggs

• Baking & Spices

  • 1 tsp Allspice, ground
  • 1 1/2 tsp Baking soda
  • 1 cup Brown sugar, packed dark
  • 1 tsp Cinnamon, ground
  • 2 tbsp Cocoa powder, unsweetened Dutch-process
  • 2 1/4 cups Confectioners' sugar
  • 1 3/4 cups Flour
  • 1 Food coloring, orange
  • 1/2 tsp Salt
  • 1 1/2 cups Sugar
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1 cup Pecans

• Dairy

  • 1/2 cup Sour cream
  • 1/4 cup Whole milk

• Desserts

  • 1 Peanut or almond m&m's

• Other

  • 1 none tube black icing

Found on myrecipes.com

Description

Directions

• Make cake: Preheat oven to 350°F. Lightly grease 2 (8- or 9-inch) round cake pans; line with parchment, grease again and dust with flour.Beat butter and sugar with an electric mixer until fluffy. 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).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.)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.Stir in milk and cook over medium heat just until mixture comes to a boil, stirring often. Let cool, about 1 hour.Add confectioners sugar, about 1/2 cup at a time, whisking until smooth and spreadable. Whisk in vanilla. Add food coloring in small increments until icing is desired shade of pumpkin. Use immediately.Assemble cake: Spread about 3/4 cup frosting evenly on top of a layer. Place second layer on first and frost top and sides with remaining frosting.Using black icing, pipe on a spiderweb (see photo). Make spiders with M&Ms, 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.)

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