CHECKERED 2 RECIPES

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CHOCOLATE CHECKERBOARD CAKE RECIPE - BETTYCROCKER.COM



Chocolate Checkerboard Cake Recipe - BettyCrocker.com image

“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

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup milk
1 package (3 oz) cream cheese, softened
1 teaspoon vanilla
3 eggs
1/4 cup unsweetened baking cocoa
1 container Betty Crocker™ Rich & Creamy chocolate frosting

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



Checkerboard Cake | RICARDO image

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

3/4 cup (180 ml) sugar
1/4 cup (60 ml) water
1/2 cup (125 ml) 35% cream
3/4 cup (180 ml) unsalted butter, softened
2 cups (500 ml) icing sugar
1 teaspoon (5 ml) white vanilla extract
1 cup (250 ml) unsalted butter, softened
1 1/4 cups (310 ml) sugar
4 eggs
2 teaspoons (10 ml) vanilla extract
2 cups (500 ml) flour
2 teaspoons (10 ml) baking powder
1/3 cup (75 ml) milk
3 tablespoons (45 ml) cocoa powder
3 tablespoons (45 ml) additional milk
Cocoa, for garnish

Steps:

  • Caramel
  • Frosting
  • Cake

Nutrition Facts : Calories 920 calories

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