Spider cake

Spider cake
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150 g butter or margarine
2 eggs
300 ml Dansukker Cane Sugar
150 ml flour
1 tsp Dansukker Vanilla Sugar
3 tbsp cocoa

25 g butter or margarine
200 ml Dansukker Icing Sugar with Chocolate Taste
25 ml warm milk
1 tsp Dansukker Vanilla Sugar

To decorate
200 ml Dansukker Icing Sugar
1 egg white

Preheat the oven to 175 °C. Grease and flour a springform cake tin measuring about 25 cm in diameter.

Melt the butter/margarine. Beat the eggs and cane sugar fluffy. Combine the flour, vanilla sugar and cocoa and sift them into the egg mixture. Add the butter/margarine. Pour the mixture into the cake tin and bake at the centre of the oven for about 25 minutes. Allow cake to cool in the cake tin. Mix the margarine, chocolate-flavoured icing sugar, warm milk and vanilla sugar for the icing and spread over the cake. Whisk together the egg white and icing sugar and pipe over the cake to make a spider web design. Make a spider out of sweets and place it in the spider web.

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