Mix cake according to package directions. But: use melted butter instead of oil, add an extra egg, and use milk instead of water.
Bake cake according to package directions.
After it has cooled, scrape off thin layer of top. Cut off edges. (this step is optional).
Crumble remaining cake.
Mix all frosting ingredients on low speed for 30 seconds. (I divided everything in half and layered the ingredients as I added them to the bowl; and poured the boiling water directly onto the cocoa powder).
Increase speed to medium. Beat for 1-2 minutes until smooth.
Mix approximately 1/2 cup of frosting into entire crumbled cake (sides and top removed).
To form: scoop up enough mix to make 1″ ball, squash it together, then roll the ball back and forth between your hands. This will do a few things:• If your mix doesn’t have enough frosting to hold it together, the rolling will cause it to crumble apart.• Makes a perfectly round shape.• Provides a very smooth outside for dipping.
Chill for 2 hours (minimum of 10 minutes is *required*).
Melt all but a handful of the the chocolate. A microwave works perfectly fine, you don’t need a double-boiler. Heat for 30 sec. at 50% power. Stir well. Even if nothing looks melted, stir the wafers.
Continue to heat at 30 second increments, always 50% power, until chocolate melted. Stir well between each heating cycle. Feel free to stir and let it sit a minute or so, then stir even more. You would not believe how much the chocolate will melt as you stir (as the heat gets distributed). Always error on the side of waiting a bit before another heating cycle. Your bowl should never be too hot to touch with your bare hands.
After the chocolate is mostly melted, dump in another handful of wafers. Stir them in, using the heat already in the chocolate and bowl to melt them. Keep stirring…they will melt. If necessary, heat 10 seconds at 50% power.
Remove the cake bites from refrigerator and let sit at room temperature for a few minutes. This both lets them warm up slightly and lets the chocolate cool slightly. A large temperature differential is the #1 reason for cake pops cracking.
Dip each chilled cake pop straight down into the melted coating until the cake ball is completely covered.
Remove the cake pop from the melted coating by pulling it straight up. Then, turn the cake pop at an angle and gently tap off any excess coating.
Immediately sprinkle generously with black sprinkles. Set cake bite down on parchment paper. Using a toothpick to hold it in place, remove lollipop stick. Dab a little melted chocolate over the hole. Sprinkle generously with black sprinkles.
While chocolate is still semi-soft, stick the eyes on.
As cake bites set, cut licorice. Error on the side of longer and thinner.
Make three neat holes on each side of the spider. I used a toothpick to poke through chocolate and then the handle of a little decorating brush to widen. Dab end of licorice in melted chocolate. Poke into hole. Repeat with all six & let set.
Impress everyone with your adorable and delicious red velvet and dark chocolate cake bite spiders!
The taste was very potent with both the red velvet and dark chocolate frosting. If you desire, substitute the "White Chocolate Cream Cheese Frosting."
• 2 cups & 1/2- 3 powdered sugar sifted • 8 oz Two pkgs. cream cheese at room temperature • 1/2 cup unsalted butter at room temperature • 1 tablespoon vanilla extract • 12 oz . baker’s white chocolate
Set out cream cheese and butter and allow it to warm to room temperature.
Sift the powdered sugar.
Cream together room tempature cream cheese and butter. Scrape down bowl and make sure there are absolutely no lumps.
Melt chocolate in microwave- 30 seconds at 50% power. Stir well. Microwave in additional 15 second increments, stirring every time, until melted. Do NOT overheat. Allow to cool slightly.
Add melted chocolate and vanilla to cream cheese and butter. Mix well.
Add sugar gradually, beating well, until light and fluffy after each addition. Add sugar to desired sweetness; may not use all of the sugar.