Maple Balsamic Pumpkin Cake
1 box vanilla cake mix 2/3 cups granulated sugar 4 eggs 1/2 cup vegetable oil 1/4 cup water 1/3 cup sour cream 1 15oz canned pumpkin 1 cup reduced Maple Balsamic (to reduce the balsamic-heat 2 cups balsamic over medium high, simmer for 15 minutes or until thick and syrupy-and reduced by half) 3 cups chocolate frosting 1 cup white chocolate, melted
Whisk together cake mix, sugar, eggs, oil, water, sour cream and pumpkin until smooth. Pour batter evenly into 3 lightly greased 9 inch round cake pans. Evenly drizzle reduced balsamic over cake batter and swirl using a toothpick. Bake for 30-35 minutes or until thoroughly cooked. Let cool completely.
Once cake is cooled, stack layers with frosting spread in between. Spread remaining frosting over the cake top and sides.
Pipe melted white chocolate onto parchment paper into little webs. Let cool until hardened.
Decorate cake with white chocolate webs before slicing and serving.