Checkerboard Cake Grandma Carrs Recipes

CHECKERBOARD CAKE, GRANDMA CARR'S

Steps:

• 1. DO NOT USE 2 DIFFERENT FLAVORS OF CAKE MIXES DUE TO DIFFERENT DENSITIES OF THE FLAVORS. THE CHECKERED SECTIONS MAY BLEND TOGETHER AND YOU WILL NOT GET A NICE PATTERN. IF USING SPECIAL CHECKERBOARD PANS: Preheat oven as called for on cake box. In a large mixer bowl follow cake box directions and mix both cake mixes together in one bowl. Remove a little over 1/3 of this mixture and place in a smaller bowl. Add cocoa powder and mix well. (OR You may add different colors of food coloring and a small amount of flavoring extract to each of the different parts of the batter. See pictures of examples of a red and green cake and a pink and white cake in pictures.)
• 2. Use ring tool that comes with checkerboard cake pans. In first pan put white or yellow batter into inner most and outer most circles of the tool. Put cocoa batter into the middle circle of the tool. Try to get different colored batters even with each other in depth. Remove ring tool very carefully so as not to mix colors of batter and rinse it. Make the other two layers the opposite way. Cocoa in the inner most and outer most sections, and white or yellow into the center ring. Bake according to cake mix directions for 9 inch layers.
• 3. Remove cakes from pans carefully. Allow to cool completely before frosting. Stack layers with the different layer in the center. Frost between layers and over entire cake as desired.
• 4. IF YOU DO NOT HAVE SPECIAL PANS: You can make this same effect without special pans. Simply spoon or pipe (with pastry bag) cake batter into 9 INCH ROUND cake pans in a ring pattern, alternating colors. It will not turn out to be as precise as the special pans but can still be very pretty.

CHOCOLATE CHECKERBOARD CAKE

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.