Step by step method

1. Beat egg whites until stiff.
2. Without cleaning the beaters, beat the egg yolks, oil and vanilla essence.
3. Sift the flour, sugar, cocoa, baking powder and salt together, then add the egg yolk mixture and boiling water. Mix well then fold in the egg whites lightly with a metal spoon.
4. Grease and line three layer cake tins. Turn the batter into the prepared tins, dividing it between them. Tap the tin lightly to break large air bubbles.
5. Bake at 180ºC for 20 - 30 minutes.
6. Invert the cakes on a cooling tray. When the cake is almost cold carefully loosen around the side so that it will come out easily.
7. Cream the Stork Bake until it goes lighter in colour.
8. Add the apricot jam.
9. Add the icing sugar a little at a time until it is all creamed in.
10. Add the vanilla essence and a little milk to make it a smooth consistency.
11. Colour most of the icing bright orange.
12. Colour the rest black.
13. Sandwich the layers together with the orange icing and apricot jam. Ice the top with orange icing.
14. Spoon the black icing into a small sandwich bag and push to one corner to make a piping bag. Snip off the corner and use this to create a web over the cake.
15. Decorate with spiders.