Checkered Cake Recipe?

How do you make 2toned checkered cake?Checkered Cake Recipe?
Well, there is a little kit that you can get (I have one) that makes it easier, but if you want to make it without, here's what you'll need.


2 cake batters of different color


3 cake pans (prepared)


take foil or wax and make strips folding over 3 or 4 times. Make the strips into rings. You will need three long and three short rings. Prepare the rings as you did for the cake pan.


Place them in the prepared cake pans so that you have equal space between each, this will create 3 sections, outer, center and inner of the cake


In two of the pans place the darker color in the outer and inner spaces, put the lighter color in the center space.


In the third pan, put the darker color only in the center and then the lighter color int he outer and inner spaces.


Lift out rings and bake as directed.


When baked, plate by starting with one of the cakes with the dark edge, then place the light edge cake on top of that and then end with the other dark edge cake.





Good luck!Checkered Cake Recipe?
Checkered Cake


Yield: 16 Servings





Ingredients





1/2 c unsweetened cocoa powder


2 c granulated sugar; divided


1/3 c water


3 c cake flour


1 1/3 ts baking powder


3/4 ts baking soda


1/2 c margarine; softened


2 egg whites


1 lg egg


1 1/2 c nonfat plain yogurt


16 oz chocolate frosting





Instructions





1. Preheat oven to 350酶F. Spray three 9 inch round baking pans with vegetable cooking spray. Whisk together cocoa, 1/2 cup sugar, and water. In another bowl, combine flour, baking powder, and baking soda. Mix well.





2. Using an electric mixer set on medium speed, beat together remaining sugar and margarine. Beat in egg whites and egg. At low speed, beat in yogurt and flour mixture.





3. Divide batter in half. Fold cocoa mixture into one half. Spoon some chocolate batter around edges of two prepared pans. Spoon some white batter next to chocolate batter. Spoon some chocolate batter into each center. In remaining pan, spoon some white batter around edges. Spoon remaining chocolate batter next to white batter. Spoon remaining white batter into center.





4. Bakecakes until set, about 25 minutes. Place on wire racks; cool slightly. Turn out onto racks; cool. Spread some frosting over layers. Stack; spread remaining frosting over top and sides.





Chocolate Sour Cream Frosting





Ingredients





1/2 c Sour cream


3 1/2 c Powdered sugar


1 ts Vanilla


2 oz Ghirardelli Unsweetened Chocolate, melted





Instructions





Servings: Makes enough for 9 x 13'; cake


DIRECTIONS: Beat sour cream with sugar and vanilla until smooth. Mix in melted chocolate. Spread over 9 by 13'; cake.
CHECKER-BOARD CAKE





1/2 c. sugar


1/2 c. milk


3 egg yolks


12 oz. chocolate chips





Melt together above ingredients. Dissolve unflavored gelatin. Cool completely. Add 3 whipped egg whites. Then add 1 pint or 2 (1/2 pints) whipping cream, whipped. Spread over 1 inch cubes of angel food cake, layered in checker board pattern. Make 2 layers, whipped cream on top.
I still have my checkerboard cake pans, way on a top shelf. They look just like the ones shown here. As I recall, I used two flavors of the little Jiffy cake mixes. It's much easier than it looks here. The directions are in the cake pan box. If I make it again, I might put strawberry jam between the layers. Thanks for reminding me of this yummy cake. Happy baking :-)








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