Green Tea Cobweb Cake

PREHEAT oven to 350°F.

CREAM together in a standing mixer with the paddle attachment the butter and sugar until light and fluffy.

ADD in the vanilla and then 1 egg at a time until mixed into the butter-sugar mixture.

MIX the flour, baking powder, green tea powder and salt together in a bowl and add it into the creamed butter-sugar mixture while alternating with the milk but beginning and ending with the dry ingredients. Be sure to stop and scrape the sides of the bowl often.

POUR half of the batter into a bowl and set aside. Dye the remaining batter black with food coloring.

SPOON each of the batters, creating a large checkerboard-like pattern into two (2) Reynolds^® 8-inch Round Bakeware pans. Using a knife, swirl the batters together to create a marbled look. Tap the pans against the counter to evenly distribute and settle the marbled batter.

BAKE the cakes in the oven on 350° for 35 to 40 minutes or until golden brown and firm in the center.

COOL the cakes on a cooling rack for 10 to 15 minutes. Remove from pans and cool completely.

WHIP the butter and cream cheese in a standing mixer with the paddle attachment until light and fluffy.

ADD in the vanilla and powdered sugar until completely mixed in.

PLACE 1 cake layer on a cake plate. Add about 1 cup frosting to the center and spread evenly. Place the second cake layer on top. Frost the cake with the remaining frosting.

PIPE on melted chocolate to create a spider web design.