Did you know that Nov. 15 is National Bundt Day? That’s according to Nordic Ware, which plans to mark the occasion by revealing the winners of its Bundts Across America Contest.

In the meantime, here’s a Halloween-themed finalist, from Rebecca Reece of Henderson, Nev. At the least, she’ll receive a $500 Nordic Ware gift certificate. If she bests the other nine finalists, she’ll get a check for $10,000.

Reece dressed up her creation with a white chocolate “spiderweb” and toy spiders. To make the spiderweb, pipe melted chocolate in two circles around the top of the cake, then drag a toothpick through the chocolate every two inches or so.

GOBLIN’S GOOBER CAKE
Yield: 12 to 16 servings

For cake:
2 1/2 cups sifted all-purpose flour (sift before measuring)

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cardamom

1/2 teaspoon salt

10 tablespoons (1 1/4 sticks) butter, softened

2 cups light brown sugar

1 1/4 cups crunchy peanut butter

1 teaspoon vanilla extract

3 large eggs

1 cup buttermilk

1 cup milk chocolate-peanut butter chips (plain milk chocolate may be used), divided

For icing:

1/2 cup milk chocolate-peanut butter chips

1/3 cup creamy peanut butter

1/3 cup white chocolate chips

1/4 teaspoon solid vegetable shortening

To prepare cake: Preheat oven to 350 degrees. Spray a bundt pan with flour-oil pan spray. Place pan upside down on waxed paper.

In a medium bowl, combine flour, baking powder, baking soda, cardamom and salt; set aside.

In a large mixing bowl, beat butter and brown sugar with an electric mixer on medium for 2 minutes. Beat in peanut butter and vanilla until blended. Add eggs 1 at a time, beating after each. Beat in flour mixture alternating with buttermilk; beat until well mixed. Stir in 1/2 cup chips.

Pour batter into prepared pan. Sprinkle the remaining 1/2 cup chips over the cake. With a table knife, gently swirl chips into top of cake; do not go deeper than 1 inch.

Bake 48 to 55 minutes or until wooden pick inserted in center comes out clean. Cool cake in pan for 10 minutes. Loosen edges with a plastic knife and invert onto cooling rack. Allow cake to cool for 30 minutes.

Prepare icing: Melt milk chocolate-peanut butter chips in top of double boiler. As chips start to melt, stir in peanut butter. When ingredients are melted and blended, remove from heat. Slowly pour icing over cake, allowing it to cover top and flow down sides of cake.

Melt white chips with shortening. Place melted white chocolate in a decorating bag with a small round tip or place in a small resealable plastic bag, roll up bag then snip a very small hole in corner of bag. Draw 2 circles around top of cake with the melted white chocolate. Starting on the inside of the top of the cake, gently pull a toothpick over the top to the outside about every 2inches (through the white chocolate rings) to form a spiderweb on top of the cake.

Let cool completely before slicing and serving.