Another Recipe Kitchen Tested by the Party Saviors

Pumpkin Spiced 'Spider Web' Cake

So moist and flavorful!! This cake has just the right mix of spices.  Decorated with a spider web, it's the perfect Halloween dessert!
PREP TIME: 25 minutes
COOK TIME: 60 minutes
3 cups all purpose flour
2 t baking powder
1 t baking soda
1 T ground cinnamon
2 t ground ginger
1-3/4 t ground allspice
1/2 t ground nutmeg
1 t salt
1-1/2 cups sugar
1 cup golden brown sugar, packed
1 cup canola oil
4 large eggs
1 (15 oz.) can pure pumpkin
1 T vanilla extract
1 T grated orange peel
1/2 cup golden raisins
1/2 cup coconut
1/2 cup softened butter
1 cup cream cheese (8oz)
2 cups powdered sugar (add additional 1/2 cup for added sweetness)
1 t vanilla
Black licorice
Semi-sweet chocolate
  1. CAKE: Preheat oven to 350 degrees F.
  2. Butter bottoms and sides of two 9" cake pans.  Line bottoms with parchment paper, then dust bottom and sides with flour.
  3. Sift the flour, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg and salt.
  4. In a large bowl, using an electric mixer, beat granulated sugar, brown sugar and canola oil until combined.  Add eggs 1 at a time, mixing until each egg is well blended.  Mix in pumpkin, vanilla, and orange peel until well blended.  Beat in flour mixture just until incorporated. 
  5. Fill each prepared pan with half the batter, smoothing the tops.
  6. Bake 45-60 minutes, until tester inserted in center of cake comes out clean.  Cool cakes completely in pans on a rack.  Once cooled, run a knife around the sides of each cake to loosen.  Invert cakes on to racks and remove parchment paper. 
  7. FROSTING: In a medium size bowl cream butter and cream cheese with electric mixer until smooth.  Add vanilla and mix until blended.  Slowly add the powdered sugar until completely incorporated. 
  8. Using a spatula frost sides and top of the bottom layer.  Sprinkle coconut and raisins on top of the bottom layer.  Place top layer on top of bottom layer.  Frost top and sides of cake.
  9. SPIDER WEB: Melt chocolate in double boiler. Cut licorice into 4 thin strips long enough to cover diameter of cake.  Place strips of licorice on waxed or parchment paper in a crisscross pattern.  Spoon chocolate into a pastry bag fitted with a small round tip.  Squeeze chocolate, starting at the center, in circles to form the web.  Place web in refrigerator to harden before placing on top of the cake.