Preparation Time: 15 minutes + 5 to 25 minutes for frosting
Baking/Cooking Time: 30-35 minutes
2 Cups of Imperial® or Dixie Crystals® Extra Fine Granulated Sugar
3 Cups of all-purpose flour (Spoon and sweep method*)
¾ Cup of Cacao powder, use extra dark if a deep rich cake is desired
2 teaspoons of baking soda
1 teaspoon of salt
1 ½ cups of room temperature water
1 Cup of oil such as grape seed oil
¼ cup of vinegar
1 Tablespoon of vanilla extract
Black and White Frosting:
2 Boxes of Imperial® or Dixie Crystals® Baker’s Supreme White Frosting Mix
2 sticks of butter, softened
¼ Cup + 2 Tablespoons of Water
2 Tablespoons of black food coloring
Preheat oven to 350°F.
1. Prepare 2 nine inch baking pans with baking spray or butter and flour. For easy removal, line the bottoms of the pan with parchment or wax paper. Set aside.
2. Sift together the sugar, flour, cacao powder, baking soda and salt and set aside.
3. In a bowl whisk together the water, oil, vinegar and vanilla. Add the sifted ingredients to the bowl and whisk until smooth.
4. Divide evenly into the pans and place in the oven.
5. Bake for approximately 30-35 minutes or until the center bounces back when gently pressed or an inserted toothpick comes out clean.
6. Let sit 10 minutes. Place a serving dish on top of the baking pan and quickly turn upside down. Let cool.
7. See Baker’s Supreme website for the Black Frosting instructions using one of the boxes of Imperial® or Dixie Crystals® Baker’s Supreme White Frosting Mix. Frost the entire cake with the black frosting as desired.
8. Take one pouch in the other box of Imperial® or Dixie Crystals® Baker’s Supreme White Frosting Mix and make the white frosting according to directions on the Baker’s Supreme website.
9. Use the white frosting to draw a spider web on top of the black frosting. Plastic spiders can be used to place on spider web for additional topping design.
Yield: One 9 inch frosted cake.
* Using a large spoon, fill the measuring cup with flour until the required amount is obtained.
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