Spider Cakes


  •  Vegetable oil, for brushing
  • 1/2 pkg (15.25-16.5 oz) devil's food cake mix (about 1 2/3 cups/400 mL cake mix)
  • 1/2 cup (125 mL) sour cream
  • 1   egg
  • 1 cup (250 mL) semi-sweet chocolate morsels
  • 1 tsp (5 mL) vegetable oil
  • 64   pretzel sticks


  1. Brush Microwave Egg Cooker with vegetable oil. Combine cake mix, sour cream and egg in Classic Batter Bowl; mix until blended. Using Medium Scoop, place 3 rounded scoops of batter into each well of Egg Cooker. Microwave, uncovered, on HIGH 2 – 2 ½ minutes or until centers are firm and spring back when pressed. Carefully loosen sides with Cake Tester and Releasing Tool. Invert cakes onto Stackable Cooling Rack. Wipe out wells of Egg Cooker with damp paper towels. Repeat with oil and remaining batter. Cool cakes completely.  

  2. Microwave chocolate and 1 tsp oil in Coating Tray, uncovered, on HIGH about 60 seconds, stirring halfway through. To make 32 spider legs, coat all pretzel sticks in chocolate. Arrange 2 pretzels at a time, on Large Sheet Pan lined with waxed paper, in a “V” shape so that the ends of two pretzels dry together. Place in freezer until chocolate sets. Insert four legs into each side of cakes to form a spider. 


  • 4  servings

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