- 24
Ingredients
- 2 cups Gold Medal® all-purpose flour
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup vegetable oil
- 1 cup applesauce
- 1 teaspoon vanilla
- 4 eggs
- 1 container (1 lb) Betty Crocker® Rich & Creamy dulce de leche or cream cheese frosting
- 1/4 cup Betty Crocker® Rich & Creamy vanilla frosting (from 1-lb container)
- 24 brown candy-coated peanut butter candies (from 12.7-oz bag of multicolored candies)
- 24 brown miniature candy-coated chocolate baking bits (from 12-oz bag of multicolored baking bits)
- 2 tablespoons Betty Crocker® Rich & Creamy chocolate frosting (from 1-lb container)
Preparation
Step 1
Heat oven to 350°. Grease bottom and sides of 15x10x1-inch pan with shortening or cooking spray.
In large bowl, mix flour, sugars, baking powder, baking soda and cinnamon. Add oil, applesauce, vanilla and eggs; beat with electric mixer on low speed until smooth. Spread in pan.
Bake 28 to 32 minutes or until toothpick inserted in center comes out clean and surface is deep golden brown. Cool completely, about 1 hour.
Frost with dulce de leche frosting. Cut into 6 rows by 4 rows, but leave in pan.
To decorate, spoon vanilla frosting into resealable food-storage plastic bag; seal bag and cut off 1 tiny corner. Pipe vanilla frosting in spiral in corner where 4 squares meet (see diagram). Pull toothpick from corner of each square through lines of frosting 4 to 5 times to create spiderweb. Repeat to make 6 webs.
Place 1 peanut butter candy and 1 baking bit next to spider web on each square. Spoon chocolate frosting into another resealable food-storage plastic bag; seal bag and cut off 1 tiny corner. Pipe chocolate frosting to make 6 legs for each spider.