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1
Heat oven to 350 degrees.
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2
Very lightly grease bottom of 9-inch round baking pan.
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3
Line bottom with parchment or wax paper.
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4
In a heatproof mixing bowl, whisk together melted butter and peanut butter until smooth.
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5
Add brown sugar, eggs and vanilla, whisking until smooth.
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6
Add flour and baking powder.
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7
Stir with spoon until moistened.
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8
Stir in 1 cup chopped chocolate chips and scrape bowl well.
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9
Spoon into prepared pan and bake for 25-30 minutes just until tester inserted in center comes out clean.
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10
Cool 15 minutes in pan.
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11
Run knife around pan edge to loosen.
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12
Turn onto cake plate and remove paper.
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13
Cool 30 minutes before frosting.
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14
For the frosting: In a 4-cup Pyrex measure or heatproof bowl, combine hot melted butter with semi-sweet chips.
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15
Stir continuously until chocolate melts and mixture is smooth.
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16
Add 1 cup powdered sugar and 1/4 cup of the chocolate syrup.
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17
Stir until combined.
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Mixture will thicken and become stiff.
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19
Add remaining 1 cup powdered sugar, 1/4 cup milk and 1/4 cup chocolate syrup.
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20
Stir until smooth.
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21
Allow frosting to stand 2 minutes.
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22
Add remaining 1/4 cup chocolate syrup, adjusting if too stiff.
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23
Frosting should appear smooth and satiny.
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24
Frost top and sides of cake.
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25
Set aside.
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26
For the web decoration: In a small bowl, combine 2/3 cup powdered sugar and 1 tablespoon milk.
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27
Stir until smooth, adding milk until a slightly runny glaze forms.
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28
Spoon into a small decorating bag fitted with a round writing tip.
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29
Work quickly; do not allow fudge frosting to dry.
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30
Starting in the center of cake, using white glaze, pipe circles on top about 1/2 inches apart.
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31
Using a toothpick, lightly drag lines through the frosting, from outer edges of cake to center, about 1 inch apart.
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32
Decorate with spiders and cut into small wedges.
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33
Store at room temperature.
