Bake a devils food cake in two 7- to 8-inch rounded mixing bowls.
While they bake, melt 12 oz semisweet chocolate, 1 C butter, 2 T light corn syrup together in double boiler. When just melted, mix together and set aside to cool, about 2 hours.
Unmold cakes, rounded side up, onto wire racks placed on cookie sheets. Put a dollop of cooled glaze on the flat top of each cake and smooth to create a rounded top. Chill.
Reheat glaze in double boiler. Carefull pour over each chilled cake, letting excess drip off onto cookie sheets.
Decorate by piping white chocolate or decorator’s icing in a spiral around the cake. Using a toothpick, first pull the icing out from the center, then alternate lines pulled toward the center. This creates a spider-web pattern.
Copyright 2018 Margaret Meps Schulte. All rights reserved.