Man Fuel: Recently, I was contacted by a journalism student who started his own food blog and who needed to showcase some of his work as a guest blogger on another site. After chatting a bit with Matt, I agreed to have him send me a guest post. We batted around some ideas and he decided on taking advantage of the Halloween season by tackling a dessert. He found a recipe online and made it his own. Check out his post below!
Matt: Hey Man Fuel fans! My name is Matt Iorio and I’m currently a second year journalism major at the Rochester Institute of Technology. I’m a lover of food, an aspiring sports writer, and I have my own food blog.
In the spirit of Halloween, I thought I’d contribute a festive dessert to Man Fuel: the Spider Cake. The original Spider Cake was somewhat different, so I modified it to fit my pickiness (throughout my family I’m known for being a very picky eater). The body of the spider remained unchanged, chocolate cake with chocolate frosting and chocolate shavings. You don’t mess with chocolate. For the eyes, I made them out of Oreo cookies (a taste I acquired from my Mom’s pregnancy cravings). For the legs, I swapped out the creme filled wafers with Kit-Kat bars and last, but not least, I added a bed of candy corn for the Spider to nest on. Suffice it to say, candy corn is a widely shared favorite in the Iorio household.
Cooking Time: 60 minutes
Total Calories: 3,972
- Packaged Chocolate Cake Mix (840 calories including the sub-ingredients specific to this cake mix)1/2 container of Pillsbury Whipped Milk Chocolate frosting (675 calories)
- 3 eggs
- ½ cup Vegetable Oil
- 1 ¼ cup of water
- 2 Oreo Cookies (45 calories)
- 16 KitKat bars (1,050 calories)
- 1/2 of a 22 oz. (11 oz.) package of Candy Corn (1,162 calories)
- 1/3 of a 4.4 oz. Hershey’s Milk Chocolate Bar (200 calories)
- A few white sprinkles
- 6 in. (diameter) oven safe cooking bowl (a bowl with a rounded bottom is ideal)
- Large Metal bowl (for preparation of cake mix)
- Cheese Grater
- Baking Spatula
- Add 3 eggs, ½ cup vegetable oil, 1¼ cup water, and chocolate cake mix to the metal bowl. Whisk until the contents are thoroughly mixed.
- Pour the cake mix into the oven safe cooking bowl. Filling the bowl about half way full would be best to avoid the cake spilling over when baking. To help with removing the cake from its bowl after baking, cover the inside of the cooking bowl with a light layer of Crisco and flour before adding the cake mix.
- Preheat your oven to 350 degrees. Bake cake mix for at least 25 minutes or until a toothpick can cleanly be inserted and removed from the cake.
- Allow your cake to cool for 5 minutes. Once cool, remove the cake by flipping over the cooking bowl (I had to catch the cake when I flipped over the bowl, hopefully you can think of a “safer” way!).
- Place the cake into the center of a serving dish. Spread a moderate layer of chocolate frosting on the cake. Make sure the top and sides are covered. The amount of frosting used also depends on how much you love frosting. Feel free to use as much as you want!
- Use the cheese grater to shave the Hershey’s chocolate into small pieces or shavings. Sprinkle enough shavings to cover the top of the spider. Be sure to leave uncovered frosting where you want the spider’s face. I learned the hard way that you want to make sure the cake is completely cooled before adding the chocolate shavings on top, so the chocolate doesn’t melt.
- To create the face, you will need 2 Oreo cookies, some sprinkles, and two candy corn pieces.
- Cleanly scrap off the cream filling of the Oreo Cookies and place them next to each other on a downward sloping part of the cake. Take the cookie part of the Oreos that you haven’t used, and break off two small pieces. Place them in the center of each cream filling on the cake to create the pupils.
- Place sprinkles under the eyes in a “frowny face” formation for the mouth. Place a candy corn at each corner of the mouth for some scary fangs.
- For the legs, you will need Kit-Kat bars and frosting. On each side of the “spider” cake, stick four Kit-Kat bars into the cake so they are not completely upright, but at a slight angle. Match another bar with each half leg that has been inserted into the cake already, and lean them against those legs. To ensure the second half of each leg stands up, spread a “glob” of frosting on the bottom that will touch the plate.
- To finish off this spider, spread a thin layer of candy corn around the cake to create its festive nest.