TREATS FOR TRICKERS!

SERVES 12 PREPARATION & COOKING 1 HOUR, 15 MINUTES (PLUS COOLING & FREEZING)

125g butter, softened

1 teaspoon vanilla extract

11/ cups caster sugar 2

2 eggs

11/ cups plain flour 2

2 tablespoons cornflour

2 tablespoons cocoa powder, sifted

1 cup buttermilk (see tip)

1 tablespoon red food colouring

1 teaspoon white vinegar

1 teaspoon baking soda

4 black toy spiders and Smarties to decorate

CREAM CHEESE ICING

500g cream cheese, softened

250g butter, softened

2 teaspoons vanilla extract

5 cups soft icing sugar black food colouring

1. Preheat oven to 180°C or 160°C fan-forced. Grease two deep 22cm round cake pans. Line bases and sides with baking paper.

2. Beat butter, vanilla and sugar in a small bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating until combined between addition. Transfer mixture to a large bowl. Stir in sifted flours and cocoa, then combined buttermilk and food colouring, in two batches.

3. Combine the vinegar and soda in a cup. Allow to fizz, then fold into the cake mixture. Divide the mixture between pans.

4. Bake cakes for about 30 minutes or until cooked when tested. Stand the cakes for 10 minutes before turning, top-side up, on to a wire rack to cool. Freeze cakes for 40 minutes to make splitting and decorating easier.

5. CREAM CHEESE ICING. Beat the cream cheese in a large bowl with an electric mixer until smooth. Add the butter and vanilla. Beat until smooth and fluffy. Gradually beat in the sifted icing sugar. Place ¾ cup of the cream cheese icing in a small bowl. Tint black with food colouring.

6. Split cold cakes in half. Place one layer on a serving plate, cut-side up. Spread with 2/ cup cream cheese 3 icing. Repeat the layering, finishing with the remaining icing spread over the top and side of the cake.

7. Place the black icing into a small piping bag fitted with a small, plain tube. Pipe cobwebs over cake. Decorate with toy spiders and Smarties, if desired.