Photo: Mark Thomas
Yield
8 Servings

Colored candies are all you need to transform a chocolate cake into a creepy, crawling Halloween-themed cake. Don't worry, even with the spiders you won't be able to resist this delicious confection.

How to Make It

Step 1

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.

Step 2

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).

Step 3

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.)

Step 4

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.

Step 5

Stir in milk and cook over medium heat just until mixture comes to a boil, stirring often. Let cool, about 1 hour.

Step 6

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.

Step 7

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.

Step 8

Using black icing, pipe on a spiderweb (see photo). Make spiders with M&M's, 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.)

Ratings & Reviews

alabamajec's Review

Kats49200
October 11, 2012
Saw this recipe several years ago, I have made it every year. Mine's never as pretty, but the point is made, and it tastes wonderful!

Kats49200's Review

Scarlett007
October 21, 2011
N/A

momshome's Review

alabamajec
November 03, 2009
Very good recipe BUT I turned it into 2 loaves of bread rather than a cake. Didn't frost, moist enough without anything else. Yes! If needed for a party I'd go the entire route, just trying to save calories (and time). Am freezing 1 loaf for Thanksgiving Brunch. Will make again & am saving recipe. Smells so good while baking. Thanks for the recipe!

Scarlett007's Review

momshome
October 30, 2009
Loved the spice cake, one of my weakness's, but I didn't do that style of frosting. Halloweens not my fave holiday, so just put plain frosting on. Now, if I was making 4 kids or party, you bet, instructions for it seem easy, most important, the cake IS DELICIOUS!!!** WILL MAKE AGAIN, MANY TIMES! ENJOY, RSB from Tucson, AZ