Checkerboard Cake

Special Tools: Checkerboard Cake Set
  • 3 Ounces semi-sweet chocolate
  • 4 Cups sifted cake flour
  • 3 Teaspoons baking powder
  • 1 Teaspoon salt
  • 1 Cup unsalted butter, softened (2 sticks)
  • 2 Cups sugar
  • 4 Eggs
  • 1 Tablespoon vanilla
  • 1 1/3 Cups milk, room temperature

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Additional Info
Yield : 1 - 9" 3-Tier Cake
  • Melt chocolate over hot - not simmering - water. Set aside to cool slightly.
  • In a small bowl, combine flour, baking powder, and salt. Set aside.
  • In a large bowl, cream the butter and sugar. Add eggs one at a time, beating after each addition. Add vanilla.
  • Add milk and flour to butter mixture, alternating each until batter is smooth. Beat at medium-high speed for 30 seconds.
  • Divide batter in half (approximately 3 cups). Stir melted chocolate into one half of the batter until uniform in color.
  • Grease and flour bottoms and sides of cake pans. Place checkerboarddivider into one prepared pan. then pour in the two batters (light and dark) as described in the image.
  • Place pans in the center of a preheated 350°F oven and bake for 25 minutes. Halfway through baking, turn pans around. Test for donenessby inserting a cake tester into centers - it should come out clean; cakes will also retract slightly from the sides when done. Allow the cakes to cool in the pans, sitting on racks for 10 minutes. Loosen sides with a spatula or knife and invert onto greased wire racks to cool completely.
  • When cool, stack cakes so outside colors alternate. Use a very thin layer of frosting between layers so you don't upset the checkerboard effect.

Warranty & Use


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