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Step 1: Make the chocolate bundt cake. Preheat the oven to 350º. Spray a bundt pan generously with baking spray (cooking spray with flour) or butter and flour the pan really well. Set aside. Combine the hot coffee and the cocoa powder in a small bowl and mix until smooth.
Set bag aside. Fold remaining Oreos into batter. Pour batter into pan and continue to bake according to package directions. Cool completely. When cake is cool, frost with frosting. Take remaining 2 teaspoons of Oreos and finely crush them. If in a bowl, use the back of a spoon or a pastry tart shaper to crush.
Preheat oven to 350 F / 175 C. Grease two, six-inch domed cake pans with non-stick spray or homemade cake release. Grease two heating cores and place in the center of the pans to help it bake more evenly and quickly. Place the pans on a baking sheet to help you easily move them in and out of the oven and set aside.
Preheat oven to 350 degrees. In a large bowl, mix cake mix, pudding mix, sour cream, eggs, water and oil. Mix until combined. Stir in mini chocolate chips and pour into a well-greased bundt pan. Bake for 45-50 minutes, or until a toothpick inserted in the middle comes out clean. Let cool for 20 minutes.
It's time to let the creepy crawlies in on the fun! Every year King Arthur Flour bloggers MJ and Gwen get together to play around in the kitchen, creating spooky cute creations for Halloween. This year's winner takes the cake — literally! Halloween Spider Bundt cakes are beyond easy, and so much fun for both kids and adults to create. Let us show you how —
Halloween Spider Cake. *This cake design would work for any size of cake! We used a 6 inch double barrel cake, which is 4 cake layers with a cake cardboard cut down to size halfway up, and 4 bubble tea straw supports (or dowels if you prefer) beneath. Coloring Gels: Americolor Orange, Black, and Leaf Green (with a touch of yellow) for the letters.
Preheat oven to 350 degrees F. Grease and flour your bundt pan. In a large mixing bowl, whisk together flour, sugar, baking soda and salt. Set aside. In a medium saucepan over medium heat melt the butter. Whisk in the oil, cocoa powder and water and bring mixture up to a boil while whisking constantly.
Instructions. Unwrap the cakes and plate or a plate or cutting board. 10 Hostess Ding Dongs. Break the Pocky sticks in half and use the fully coated chocolate ends to create the legs of the spiders by inserting them into the sides of the cakes. 40 Pockey Chocolate Cream Covered Biscuit Sticks.
Beat butter in the bowl of a stand mixer with the whisk attachment on medium-high speed until light and fluffy. (about 3 minutes) Add vanilla and almond extract. With the mixer on low, slowly add in confectioners sugar, milk, and salt; frequently scraping sides and bottom of the bowl.
Place your first cake layer on a plate. Using a large open-round piping tip, pipe a border of vanilla buttercream around the outside edge of the cake. Fill the vanilla buttercream border with black frosting using an offset spatula. Place the second cake layer on top and repeat, then add the third and final layer.