CHOCOLATE CHECKERBOARD CAKE RECIPE - BETTYCROCKER.COM
“Check” out this new patterned cake. It’s the pan that makes the magic!
Provided by Betty Crocker Kitchens
Total Time 2 hours 5 minutes
Prep Time 25 minutes
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Grease and lightly flour bottoms and sides of three 9-inch round pans of checkerboard cake set. Place divider ring in one of the pans, following manufacturer’s directions.
- In medium bowl, beat cake mix, milk, cream cheese, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly, then on medium speed 2 minutes. Divide batter in half; stir cocoa into half of the batter.
- Spoon batter into each pan and using divider ring, following manufacturer's directions.
- Bake 18 to 26 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen side of each cake from pan with metal spatula; turn upside down onto cooling rack. Cool completely, about 1 hour.
- Using a thin layer of frosting between layers, stack cake layers so outside colors of cake alternate. Place cake on serving plate; frost side and top of cake with frosting. Store loosely covered.
Nutrition Facts : Calories 250 , CarbohydrateContent 41 g, CholesterolContent 45 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Serving, SodiumContent 310 mg, SugarContent 27 g, TransFatContent 1 1/2 g
CHECKERBOARD CAKE | RICARDO
Provided by Ricardocuisine
Total Time 1 hours 25 minutes
Prep Time 45 minutes
Cook Time 40 minutes
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Caramel
- Frosting
- Cake
Nutrition Facts : Calories 920 calories
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